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Plate of truffles, garnished with some orange slices.
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Chocolate Orange Truffles

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!
Course Afternoon Tea, Dessert, Morning Tea
Cuisine French
Prep Time 30 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Servings 15 truffles
Calories 106kcal
Author Alexandra

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:

  • 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

  1. For a creamy texture and best flavour, use full-fat cream. Thickened/whipping cream should have a minimum 35% fat content.
  2. I use dark chocolate that contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase.
  3. 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.
  4. Please note, the nutritional information is based on one Chocolate Orange Truffle. The nutritional information is an estimate only.

Nutrition

Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 3mg | Potassium: 5mg | Fiber: 1g | Sugar: 8g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg