Home > Italian Dessert Recipes > Homemade Chocolate Orange Truffles
Combination of chocolate and orange is always such a winner, it's a classic combo of flavours that everyone seems to love. This homemade truffles are no exception and you should definitely try to make them at home.
You will be amazed how easy is to make these sweets. Rich dark chocolate, whipping cream, some butter and time is all it takes to create something elegant and delicious.
Bright orange notes add a refreshing tang to these decadent chocolate truffles and bitterness of the chocolate pairs great with them.
How to make homemade chocolate orange truffles
Making chocolate ganache is the most important for truffles. In this recipe we used 52% dark chocolate which pairs well with hazelnuts. Chop the chocolate into smaller chunks. Heat whipping cream until it simmers and pour over the chocolate. Stir until you get smooth texture then add butter and grated orange zest. Place the mixture in the fridge for 1 hour to firm up. Now using a teaspoon take a small amount of mixture and roll truffles between the palms of your hands. Roll each truffle into white chocolate shavings. It's best to keep truffles in the fridge until serving.
Useful tips for making homemade chocolate orange truffles
- In this recipe we used dark chocolate with 52% cocoa which is ideal for rich chocolate taste. Using serrated knife chop the chocolate into smaller uniform pieces before melting so it melts faster and more evenly.
- You should roll out truffles quickly as they will melt from the heat of your hands. If you don't like a mess use rubber gloves when shaping the truffles.
- If not using right away, keep truffles covered in the fridge for up to 3 - 4 days. For the best flavour and texture, take out from the fridge 30 minutes before serving.
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COOKS IN: 30 minutes plus chilling time
DIFFICULTY: Super easy
- 200 g dark chocolate (52% cocoa)
- 100 ml whipping cream
- 30 g butter
- Grated zest of 1 orange
- Cocoa powder for coating
- Chop the chocolate into smaller pieces and place into a medium bowl. Put the whipping cream into a small saucepan and heat gently until it starts to simmer.
- Pour the whipping cream over the chocolate and allow to stand for a few minutes then whisk until smooth and shiny. Add cubed butter and finely grated orange zest and whisk again until the butter is melted. Allow to cool then place in the fridge for 1 hour.
- Using a teaspoon scoop out small pieces of ganache, and roll them into a ball between your palms and place on a plate lined with aluminium foil. Place in the fridge for about 15 minutes.
- Place cocoa in shallow bowl for easy coating. Roll gently each truffle into cocoa until evenly coated, then place on a plate. Keep the truffles in the fridge until serving.
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