- 8 ounces dark chocolate chopped
- 6 ounces heavy cream
- 2-3 drops wild orange Young Living (YL) essential oil
- dark chocolate candy coating for dipping or unsweetened cocoa powder for rolling
Using a microwave or double boiler, melt together the dark chocolate and heavy cream until smooth and shiny. If using the microwave, start with 1 minute at 50% power, stir. Add additional 20 second intervals as needed at 50% power, stirring after each.
Flavor your warm ganache with YL essential oil to taste. Keep the flavor mild as it will develop as the ganache sets.
Allow the ganache to set for a few hours at room temperature or about 30 minutes in the refrigerator. You’re looking for a consistency still easy to scoop and roll.
Using a small cookie scoop or tablespoon measuring spoon, scoop out the truffles and quickly roll into balls. If rolling in cocoa powder, roll in the cocoa powder, shaking off any excess and refrigerate. If you are dipping the truffles, place the ganache balls in the refrigerator while you melt the dark chocolate candy coating using the microwave or double boiler. Remove the truffles a few at a time from the refrigerator and dip into the candy coating using a fork, remove any excess then set on wax paper until the candy coating is dry. Dipped truffles can be stored at room temperature or refrigerated.
- For an extra bit of flair on your truffles, take some iridescent gold luster dust and mix with a bit of clear extract or vodka and brush on the dipped, set truffles. If you’re just rolling the truffles in cocoa powder, you’ll have to skip the sparkle but they’ll still taste delicious!
***Do you currently reside in the Central Ohio area and want to learn more about YL Essential Oils and sample some goodies made by Treats by Taran? Contact me at firstname.lastname@example.org for more information about our upcoming events!