Dark Chocolate Orange Truffles
Dark Chocolate Orange Truffles
Ingredients
For the Truffle Base
- 8 ounces dark chocolate, finely chopped, 60-70% cacao
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon orange zest, from 1 large orange
- 1 tablespoon orange liqueur, optional, such as Grand Marnier
For Coating
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered sugar, optional
Instructions
- 1
Place the finely chopped dark chocolate in a medium heatproof bowl. Set aside.
⏱️ 2 min
- 2
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min
- 3
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, add the unsalted butter, orange zest, and orange liqueur (if using).
⏱️ 5 min
- 4
Gently whisk the mixture from the center outwards until completely smooth and glossy. This is your ganache. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
⏱️ 3 min
- 5
Refrigerate the ganache for at least 1 hour, or until firm enough to roll. It should be firm but still pliable.
⏱️ 60 min
- 6
Prepare your coating stations: place the unsweetened cocoa powder in one shallow dish and the powdered sugar (if using) in another. Line a baking sheet with parchment paper.
⏱️ 2 min
- 7
Using a small spoon or a mini ice cream scoop (about 1 tablespoon in size), scoop out portions of the firm ganache. Quickly roll each portion between your palms to form a smooth ball. Work quickly to prevent the ganache from melting too much.
⏱️ 10 min
- 8
Roll the formed truffles in your chosen coating (cocoa powder or powdered sugar) until evenly covered. Place the coated truffles on the prepared baking sheet.
⏱️ 5 min
- 9
Refrigerate the finished truffles for at least 15 minutes to firm up before serving. Store truffles in an airtight container in the refrigerator for up to 2 weeks.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Orange Truffles
Ingredients
For the Truffle Base
- 8 ounces dark chocolate, finely chopped, 60-70% cacao
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon orange zest, from 1 large orange
- 1 tablespoon orange liqueur, optional, such as Grand Marnier
For Coating
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered sugar, optional
Instructions
- 1
Place the finely chopped dark chocolate in a medium heatproof bowl. Set aside.
⏱️ 2 min - 2
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 3 min - 3
Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt. Then, add the unsalted butter, orange zest, and orange liqueur (if using).
⏱️ 5 min - 4
Gently whisk the mixture from the center outwards until completely smooth and glossy. This is your ganache. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
⏱️ 3 min - 5
Refrigerate the ganache for at least 1 hour, or until firm enough to roll. It should be firm but still pliable.
⏱️ 60 min - 6
Prepare your coating stations: place the unsweetened cocoa powder in one shallow dish and the powdered sugar (if using) in another. Line a baking sheet with parchment paper.
⏱️ 2 min - 7
Using a small spoon or a mini ice cream scoop (about 1 tablespoon in size), scoop out portions of the firm ganache. Quickly roll each portion between your palms to form a smooth ball. Work quickly to prevent the ganache from melting too much.
⏱️ 10 min - 8
Roll the formed truffles in your chosen coating (cocoa powder or powdered sugar) until evenly covered. Place the coated truffles on the prepared baking sheet.
⏱️ 5 min - 9
Refrigerate the finished truffles for at least 15 minutes to firm up before serving. Store truffles in an airtight container in the refrigerator for up to 2 weeks.
⏱️ 15 min