Citrus Bliss Truffles
I suggest getting a dipping fork or swirly round dipper (offical name here!!) for dipping these. It just makes the whole dipping the truffle thingy SOOOOO much easier. They are available online from Savour School in Melbourne and super cheap. While you are there, stock up on your Callebaut!
I love my doterra oils. You will know that by now, my lovely Insiders, and this highlights some of my favourites. That Bergamot oil...seriously. And so good for you. These are pretty, a fantastic gift, and you will be feeling very clever having made them. Originally in the Death by Chocolate calender, now here for you to add to menus at will!
When melting smaller amounts, I use the microwave on high for 1 minute. Stir it with a metal utensil and return to the microwave as needed for 15 seconds at a time, stir again. When you can see the edges are melted, then the middle will usually finish melting as you stir. This eliminates loss of chocolate around the edges of the TM bowl and blade when you are only doing a small amount.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 250 Grams Chocolate white chocolate in pieces BUY
- 70 Grams mascarpone cheese
- Zest 1 orange finely grated plus some more
- 2 drops doTERRA Wild Orange Oil BUY
- doTERRA Bergamot Oil or lemon, lime oil BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 200 Grams Chocolate dark chocolate, melted BUY
Place white chocolate into Thermomix bowl and mill 10 sec/speed 10.
Melt 10 min/37°C/speed 1.
Add mascarpone, orange zest, oils & vanilla and blend 10 sec/speed 6.
Scrape into a container and refrigerate until firm.
Roll into truffle sized balls and return to the fridge.
Dip each truffle in melted dark chocolate and place onto a lined tray, garnish with more grated orange zest.
This is just one of our Insider recipes. Join us today and start cooking!