Tangerine Fondue with Bittersweet Chocolate Truffles
The flavors of citrus and chocolate together... are a heady and heavenly delight! As the chilled
truffles are dipped into the hot fondue, they begin to melt slightly and, well, it’s just pure bliss! Try
this for a very special evening’s end to a perfect meal. Serve with strawberries and sweet red
banana slices, too, if desired, or other choice fruits.
Fondue:
3 tbsp. cornstarch
1 c. turbinado or other granulated sugar
1 c. water
1 c. fresh tangerine juice2 tbsp. tangerine zest, minced
1/4 c. quality margarine
Mix cornstarch and sugar in medium saucepan, gradually add water and juice. Heat until mixture
boils. Reduce heat and simmer, stirring now and then. Add margarine and zest and whisk until
margarine is melted and well blended. Pour into fondue pot, or, if making ahead, let cool and
refrigerate. To reheat, pour back into saucepan and heat over medium low temperature (mixture will
have slightly solidified, simply whisk until smooth.)
Truffles:
1 1/3 c. bittersweet chocolate, cut into small pieces
2/3 c. quality margarine such as Earth Balance (butter may also be used)
1/4 c. Grand Marnier liqueur, or 1 ½ tbsp. orange extract
Additional chocolate for melting and dipping shaped truffles, about 2 c.
Cut margarine into pieces. Melt with chocolate, then whisk in liqueur or flavoring. Cool in refrigerator
until solid. With melon baller, tiny scoop or teaspoon, scoop out rounded mounds of truffle mix.
Shape into slightly irregular balls (to simulate the English mushrooms they were named after).
Chill again until solid, just a few minutes. Meanwhile, melt remaining chocolate in as small a
saucepan as possible (makes for easier dipping.) Lay a sheet of waxed paper on a baking tray, and
set wire cooling rack over it. Using a skewer or fork, dip truffles into melted chocolate quickly,
swirling to cover whole truffle. With a fork, gently remove truffle from skewer onto rack. Cool again in
refrigerator. These truffles can, but won’t keep indefinitely!