Dark chocolate and orange are a natural match in homemade truffles. The chocolate makes them rich and smooth, while orange zest and orange liqueur add a bright citrus flavor that keeps each bite from feeling too heavy.
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Why These Are So Great to Make
These chocolate orange truffles are made from a simple ganache, chilled until firm, rolled into small balls, and coated in cocoa powder. They look good enough for a holiday sweets tray or a little gift box, but the method stays simple.
You only need a few ingredients and a little patience while the ganache firms up. Your hands may end up covered in chocolate, but that is part of making truffles at home.
What You Need
- Heavy cream: This forms the base of the ganache and gives the truffles their soft, creamy center. Dark chocolate: Use a dark chocolate you like eating on its own, because the flavor comes through clearly.
- Orange liqueur: Grand Marnier works well and gives a warm orange flavor. For an alcohol-free version, use orange flavoring instead.
- Orange zest: Fresh zest gives the truffles their bright citrus note. Use only the orange part of the peel, not the white pith.
- Vanilla extract: Vanilla softens the dark chocolate and rounds out the orange flavor.
- Dutch-process cocoa powder: This coats the outside and gives the truffles a deep, smooth finish. Regular unsweetened cocoa can also work, but the flavor will be a little sharper.
How to Make This
- Step 1: Heat the cream with the dark chocolate and orange zest over low heat until the chocolate has melted and the mixture is smooth.
- Step 2: Remove the pan from the heat and stir the orange liqueur and vanilla extract into the ganache.
- Step 3: Spoon the mixture into a bowl, cover, and let it set in the refrigerator for about 2 hours.
- Step 4: Scoop small portions of ganache, quickly roll them into balls, and coat them in cocoa. Keep the truffles chilled until serving.
Top Tips
- Chill the ganache fully before rolling. If it is still too soft, it will stick to your hands and lose its shape quickly.
- Work in small batches when rolling. Warm hands soften the ganache, so roll a few truffles, coat them, and return them to the fridge if needed.
- Keep the finished truffles chilled until serving. They are meant to be soft and creamy, but they should still hold their shape.
What to Serve With Them
Serve these chocolate orange truffles with coffee after dinner, on a holiday sweets tray, or packed into a small tin as a homemade gift. They also work well in paper candy cups if you want them to look a little neater on a dessert table.
📖 Recipe
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Ingredients
- 7 tablespoons heavy cream
- 11 oz. dark chocolate
- 1 orange, zest
- 1 teaspoon vanilla extract
- 1 tablespoon orange liqueur, like grand marnier or Cointreau
- ½ cup Dutch unprocessed cocoa
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the heavy cream, dark chocolate, and orange zest in a saucepan over low heat.7 tablespoons heavy cream, 11 oz. dark chocolate, 1 orange
- Stir gently until the chocolate is completely melted and the mixture is smooth.
- Remove the pan from the heat. Add the orange liqueur and vanilla extract and stir well.1 teaspoon vanilla extract, 1 tablespoon orange liqueur
- Spoon the mixture into a bowl, cover with plastic foil and let it set in the refrigerator for 2 hours.
- Scoop small portions of the truffle mixture using two teaspoons.
- Quickly roll the portions between your hand into balls and coat them in cocoa.½ cup Dutch unprocessed cocoa
- Put the truffles back in the refrigerator until serving.
Notes
- Fridge: Store the truffles in the refrigerator for up to 3 days.
- Freezer: Freeze them individually wrapped in wax paper and packed in an airtight container for up to 2 weeks. Thaw them in their wrapping at room temperature for 2 to 3 hours.
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