Pressure Cooker White Chocolate Orange Truffles Recipe
These decadent truffles combine creamy white chocolate and fresh orange zest, perfectly set using a pressure cooker for a quick and elegant dessert.
Equipment
- 1 Small saucepan for heating cream
- 1 Mixing bowl for combining ingredients
- 1 Pressure cooker optional, seals in aromas
Ingredients
Main Ingredients
- ⅓ cup cream heavy cream recommended
- 230 grams white chocolate smooth and melts easily
- 1 medium orange zest and 1 teaspoon juice
- 1 teaspoon orange juice fresh
- icing sugar optional, for dusting
Instructions
Instructions
- Heat the cream over medium heat in a small saucepan. Do not let it boil, just a gentle simmer.
- Remove from heat and add the white chocolate. Stir until completely melted and smooth.
- Add grated orange zest and 1 teaspoon orange juice. Mix well.
- Transfer the mixture into a bowl and refrigerate for at least 30 minutes until firm like thick pudding.
- Use a spoon to scoop and roll into balls between your palms.
- Dust with icing sugar if desired and chill again until ready to serve or store.
Notes
Keep leftovers refrigerated in an airtight container for up to one week or freeze for longer storage. Let frozen truffles thaw in the fridge before serving.