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Maggie Beer

Spiced Orange Glaze & Chocolate Truffles with Roasted Almonds

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Step 1: Preheat the oven to 200c fan forced.

Step 2: Place almonds onto a baking tray and roast for approximately 5-8 minutes or until golden. Allow to cool and lightly crush them with either a food processor or crush them with a mallet.

Step 3: Place the cream in a saucepan over medium heat and bring to a simmer. Add the butter and stir to combine. Remove from heat.

Step 4: For the Spiced Orange Glaze, combine the marmalade and Verjuice in a small saucepan and heat gently stirring until syrup consistency. Remove from heat.

Step 5: Place the chocolate, spiced orange glaze and orange zest into a heatproof mixing bowl.

Step 6: Pour the heated cream and butter mixture over the chocolate and allow to sit for 2 minutes to begin melting the chocolate. Swirl the bowl around to combine the ingredients and only stir if necessary to mix well. Pour the chocolate mixture into another mixing bowl to cool and leave to set.

Step 7: Once the chocolate mixture has set, use a teaspoon to scoop out approx 15 gram spoonfuls. In the palm of your hand roll into ball shapes and place in the lightly crushed almonds. Move the truffle around to coat in the almonds and place onto a baking tray. Allow the truffle to set in a cool place.

Ingredients

  1. 300g dark chocolate 70% cocoa broken into small pieces
  2. 1/4 tspn orange zest
  3. 2 1/2 cup roasted almond flakes lightly crushed

Spiced Orange Glaze

  1. 20ml 1 tbspn Seville Marmalade
  2. 20ml 1 tbspn Verjuice

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