My Chocolate Orange Truffles are rich and creamy, smooth and decadent, and are an ideal after-dinner confection. They contain just 4 ingredients that combine to produce this luxurious sweet treat. Serve a platter of these delicious Chocolate Truffles to your guests and watch as they disappear!
You will love these Chocolate Orange Truffles because:
- They are the perfect edible gift.
- Making this luxurious confectionery is easy to do at home.
- Like my Coffee Truffles, the base contains just 3 ingredients.
- You don’t need any special equipment. It is so simple!
- They are much cheaper than a store-bought box of chocolates
- The result is impressive; you will be delighted with your handiwork.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Thickened cream – also known as whipping cream or heavy cream, it contains 35% milk fat.
Dark cooking chocolate – the one we use contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase.
Orange zest – adds great flavour. Avoid the bitter white pith.
Chocolate sprinkles – for coating the Homemade Truffles.
How to Make Chocolate Orange Truffles:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Chop the chocolate:
Finely chop the chocolate.
2 – Warm the cream:
Add the cream and orange zest to a small saucepan. Over low heat, heat the cream until just below boiling point.
3 – Add the chocolate to the cream:
Remove the saucepan from the heat and add the finely chopped chocolate.
4 – Combine the mixture:
Stir until the chocolate has melted and the mixture is smooth.
5 – Add to a shallow dish:
Pour the mixture into a shallow dish that has been lined with non-stick baking paper.
6 – Chill the mixture:
Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls. With a small ice cream scoop or a teaspoon, roll about 3 level teaspoons of mixture into small balls. If the chocolate is too firm to roll, set it aside for 5-10 minutes.
7 – Roll the truffles:
Gently press on the mixture with the palms of your hands as you are rolling to make the balls compact.
8 – Coat in chocolate sprinkles:
Toss each ball in the bowl of chocolate sprinkles so they are evenly coated. Place on the prepared tray and refrigerate for at least 30 minutes, or until firm.
Tips for success and FAQs:
For the best result, when a recipe is as simple as these Four Ingredient Chocolate Orange Truffles, use good quality ingredients. Do not use low-fat cream – this is a luxurious treat and not the time to try and cut the fat content. As well, choose good quality chocolate.
To cool the ganache quickly, I recommend that you put it in a shallow dish. It’s fine if you don’t have one that’s appropriate, it will just take a little longer to cool in a bowl.
Keep them in an airtight container in the fridge for up to a week. Ideally, keep them in one layer but if your container can’t hold them that way, separate the layers with non-stick baking paper.
As they are made with cream, they must be stored in the fridge. Remove them from the fridge about 10 minutes before serving to allow them to soften a little.
They are often rolled in cocoa and resemble the edible fungi which grow underground.
Chop it finely as it will melt quicker and more evenly this way.
After taking it from the fridge, if it is too hard to roll, leave it at room temperature for a little longer. If it gets too soft as you are rolling the balls, return it to the fridge for a short time.
Serving suggestions:
My Chocolate Orange Truffles are perfect to serve with an after-dinner coffee. They also make an ideal edible gift. Arrange the Homemade Truffles in a pretty box, or add them to a cellophane bag and tie it with a ribbon.
This is a sweet treat that is proof that simple recipes can be special. Be sure to let me know in the comments when you have given them a try!
Alex xx
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Chocolate Orange Truffles
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 90 ml (⅓ cup + 2 tsp) thickened/whipping cream See Note 1
- 200 g (7 oz) dark cooking chocolate (40 % cocoa solids) - finely chopped See Note 2
- 1 teaspoon orange zest - finely grated
Coating:
- ⅓ cup chocolate sprinkles
Instructions
- Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches). (See Note 3.)Add the chocolate sprinkles to a small bowl and set aside.Line a baking tray with non-stick baking paper and set it aside.
- Add the cream and orange zest to a small saucepan. Over low heat, heat the cream until just below boiling point.
- Turn off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.
- Working with a small ice cream scoop, or a teaspoon, scoop about 3 level teaspoons of the mixture and roll it into small balls.If the chocolate is too firm to roll, set it aside for 5-10 minutes.Press on the mixture as you are rolling to make it compact.
- While rolling the balls, it is helpful to keep an ice pack beside you and use it to keep your hands cool. Alternatively, you could use a pack of frozen peas. Keep a few sheets of paper towel nearby to dry your hands.
- Toss each chocolate ball in the chocolate sprinkles and move the bowl around so they are evenly coated.
- Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
- Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.
Notes
- For a creamy texture and best flavour, use full-fat cream. Thickened/whipping cream should have a minimum 35% fat content.
- I use dark chocolate that contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase.
- To make it easier to line the dish, I firmly scrunch the baking paper before placing it in the Pyrex. You can, if you wish, use a bowl, it will just take a little longer to chill.
- Please note, the nutritional information is based on one Chocolate Orange Truffle. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Darin Rusaw says
Not only are these delicious but very simple to make. Thank you so much for the recipe.😁😋
Alexandra Cook says
Thank you so much for making, Darin! 🙂
Alex xo
Sheila says
I made these awhile back & they were quite delicious & decadent. They didn't Las long, as everyone loved them.
Alexandra Cook says
Thank you so much, Sheila! 🙂
Alex xo
Nicole says
I’m going to try these for Christmas. How far ahead can they be made? Where should they be stored?
Thank you. 🙏
Alexandra says
Hello Nicole,
They will be just perfect for Christmas 🙂
Keep them in an airtight container in the fridge for up to a week. Ideally, keep them in one layer but if your container can’t hold them that way, separate the layers with non-stick baking paper.
For more information, see the Tips for Success (linked) section of the blog post.
Many thanks, Alex
Nicole says
I made these last Christmas and they were so delicious. I've been recommending them far and wide. I'm definitely making them again this year (and probably every Christmas from now on). I love that they're gluten free.
Alexandra Cook says
I really appreciate your comment, Nicole 🙂
I am really happy you'll be making them a regular part of your Christmas menu 🙂 Alex xo
Kayla says
So good!!
Alexandra says
Hi Kayla, I am so pleased that you enjoy the Chocolate Orange Truffles, thank you for letting me know. 🙂
sherry says
chocolate and orange - a perfect combination.
Alexandra says
Hi Sherry, it really is a classic combination - some flavours were meant to be together. 🙂
Sandra says
Can these be frozen and if so for how long?
Alexandra Cook says
Hi Sandra,
The truffles can be frozen for up to three months in an airtight container. We recommend separating the layers with some non-stick baking paper. The chocolate may “bloom”, however, although they will still taste delicious.
Alex xo
Julie says
Oh these are gorgeous! I love the choc orange flavour combination. Just like a Jaffa only so much more decadent xx
Thank you for sharing
Alexandra says
Hi Julie, I am so pleased that you enjoy the Chocolate Orange Truffles, thank you for letting me know. 🙂