Here's one more fall treat - a new favorite. These delicious little bon-bons are made of crushed cookies and butter, stirred together with orange juice, pecans, and candied ginger. They're rolled into balls and dipped into chocolate for an unusual candy that keeps beautifully and looks great. We found the original recipe at Mele Cotte and adjusted some quantities and ingredients to suit our tastes. Skip the bagged candy - these would make a much more grown-up treat for Halloween!
Chocolate Orange Truffles
about 4-5 dozen
2 cups crushed vanilla wafer cookies
2 cups powdered sugar
1/2 cup cornstarch
1/2 cup butter, melted and cooled
1/2 cup orange juice concentrate, thawed
1 teaspoon vanilla
1 cup minced pecans
1/4 cup candied ginger, minced as finely as possible
12 ounces chocolate chips
1/4 bar cooking wax
Zest of 1 orange
Mix all ingredients except for the chocolate chips and wax. Stir well and add more powdered sugar or cornstarch if it's still too goopy to handle. Chill for at least an hour. Roll into 1-inch balls and freeze.
Melt the chocolate and wax in a double boiler over low heat. After the balls have been in the freezer for a few hours, remove and dip in the chocolate. Dip using a fork, shaking as you take them out, and place on waxed paper or parchment to cool. Quickly press a curl of orange zest on the top.
These will last for weeks in the freezer, tightly sealed.