Čokoladni tartufi s cimetom i narančom / Chocolate orange truffles with cinnamon

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 Nakon glavnog jela, vraćamo se mi kolačima, da ne skrećemo previše od naziva i glavne premise ovog bloga :) Dianini čoko-kesten tartufi bili su svojevrsni uvod u blagdanske slastice i ideja za jestivi poklon. Nastavljam sa serijalom blagdanskih slastica, nadovezujem se ponovo sa tartufima, ovaj put obučenima u Božićno crveno-zeleno ruho i zamirisanima narančom i cimetom. Mirišu na Božić.
Recept je objavljen u subotnjem izdanju V magazina, gdje će se također nastaviti serija mojih blagdanskih kolača, uz još jedan recept iz rubrike 24 sata, što me raduje jer daje nagovijestiti da se gastro sekcija u tom magazinu barem malčice proširila :) Možda ćemo u budućnosti imati prilike vidjeti još više stranica recepata.
Ovi su tartufi još jedna idejica za jestivi poklon. Čokoladni tatrufi su primjer jednostavne slastice vrhunskog okusa, čista čokoladna krema koju obogaćujete aromama i začinima po želji. Važno je da koristite dobru čokoladu jer na njoj počiva sav okus ovih kuglica, ne želite ga narušiti. Uvijek za tartufe koristim tamnu čokoladu sa 60-70 % kakaa.
Dakle, krenula sam s jednostavnijim receptima, a u U Božićnom "serijalu" na blogu vas očekuje još kuglica, keksa i sličnih sitnih kolača (jednostavnijih i složenijih) te biskvita sa suhim voćem (paralelno i u V magazinu), a sve ćemo zaokružiti tortama :) U duhu blagdanskog specijala, odlučila sam Božićne slike zapečatiti novi potpisom (watermarkom), kako vam se čini?

• 250 g tamne čokolade
• 130 ml slatkog vrhnja
• 1 žličica cimeta
• 2 žličice maslaca
• ribana korica 1/2 naranče
• ukrasne mrvice za uvaljati kuglice

Slatko vrhnje se zakuha gotovo do vrenja (ali nemojte da vam provrije) pa se ukloni s vatre. U to se u miješa čokolada koja se mora potpuno rastopiti-dobit ćete glatku kremu. Kremi dodajete maslac, cimet i fino naribanu narančinu koricu. Izmješate i izlijete u posudicu pa ostavite da se ohladi u hladnjaku barem 2 sata. Zatim žličicom vadite smjesu i oblikujete kuglice koje uvaljate u ukrasne mrvice.

                                                  Chocolate orange truffles with cinnamon

Christmas mood sets in...Christmas is getting closer...I surround myself with lots of lovely sweets...Home made, of course.
For Americans, festive holiday mood begins in November with Thanksgiving, I guess, and continues to New Year's eve. Here in Europe we don't have Thanksgiving, so our festive days begin with the first days of December. I start planning which cakes and cookies I will bake and gifts I'll give to the ones I love. I always have on my mind that a big price doesn't make the gift right. The ones you give from your heart count and edible gifts are always on my to-do list for Christmas days. They show that you put some effort, time and consideration into presents.
Christmas days on this blog started with these chocolate chestnut truffles , as an idea for edible gifts. Actually, it started with elegant pork chops with prunes , but I have the need to stay in the sweet zone, to be in tune with the title of my blog and not to deviate too much from the core idea of it. Plus, I always associate Christmas with sweets (and mom's turkey, but I will leave that for the actual Christmas day).
So now I am continuing with Christmas (how many times did I write Christmas in this post, lol) recipes. You will see cookies and small cakes, fruitcakes and we will finish this Christmas edition with a rich torte.
This time I prepared another simple and easy edible gift for you-truffles again, but winter-flavored: cinnamon and orange. These are truly lovely. Such a simple little bite. Its flavor depends completely on the chocolate, so you want to use good-quality one. I always use chocolate with at least 60-70 % of cocoa.
This recipe was published as a seasonal holiday recipe in Croatian V magazine. They'll feature more of my recipes and photos in the days ahead.
In the Christmas spirit, I have decided to add a new watermark to Christmas photos, what do you think?

• 250 g dark chocolate
• 130 ml heavy cream
• 1 tsp cinnamon
• 2 tsp butter
• finely grated zest of 1/2 orange
• decorative sprinkles

Heat heavy cream almost to a boil (but don't let it boil) and remove from heat. Add chocolate and butter, combine well. Add cinnamon and orange zest and let cool to room temperature. Pun in the fridge for at least 2 hours. Then take some amount of it with a teaspoon and roll into balls with your palms. Roll balls into decorative sprinkles. Keep in cool place.

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