Orange Chocolate Truffles Recipe
These orange chocolate truffles are the perfect festive indulgence! Made with rich dark chocolate, heavy cream, and fresh orange zest, these creamy homemade truffles balance decadent chocolate flavor with a burst of citrus brightness. Perfect for Christmas gifting, dessert platters, or cozy nights in.
Equipment
- Small saucepan
- Small dish or loaf pan
- Parchment paper
- Baking sheet
- Small ice cream scoop or teaspoon
- Microplane or fine grater
Ingredients
- For the Truffle Ganache
- 200 g dark chocolate (40% cocoa or higher), finely chopped
- 90 ml heavy cream
- 1 tsp finely grated orange zest (from about 1 small orange)
- For Coating
- 1/3 cup chocolate sprinkles (or cocoa powder, chopped nuts, or powdered sugar)
Instructions
- Line a small dish (about 5x7 inches) or loaf pan with parchment paper. Line a baking sheet with parchment as well and set aside. Pour chocolate sprinkles into a small bowl for coating later.
- Heat heavy cream and orange zest in a small saucepan over medium-low until steaming with small bubbles around the edges. Remove from heat and add chopped dark chocolate. Let sit 1 minute, then stir gently until smooth and glossy.
- Spread ganache evenly into the prepared dish (about 1/2 inch thick). Refrigerate for 2 hours, or until firm enough to scoop but still pliable.
- Using a teaspoon or small scoop, portion 1 tablespoon of ganache and roll between cool palms into a ball. If the chocolate softens too much, chill your hands under cold water, dry thoroughly, and continue.
- Roll each truffle in chocolate sprinkles (or desired coating) until evenly covered. Place onto the prepared baking sheet.
- Refrigerate coated truffles for 30 minutes to firm up before serving or packaging.