Rich Orange-Chocolate Truffles
Submitted by emerson654
Orange chocolate truffles, a cream-based ganache with fresh orange zest and extract, rolled into four different coatings: ground pistachios, cocoa powder, shredded coconut, and chocolate jimmies. Easy holiday candy.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
40 minOrange chocolate truffles are the gateway homemade candy, beginner-friendly but they look like something from a Belgian chocolatier. The base is a classic ganache: hot cream poured over semi-sweet chocolate chips, stirred smooth, then perfumed with both fresh orange zest and orange extract.
Using both forms of orange flavor matters. The zest contributes oils and a clean citrus aroma, the extract carries deeper, more concentrated flavor. Skip one and the orange falls flat behind the chocolate.
Four coatings let you make a varied box from one batch. Ground pistachios bring a salty crunch, cocoa powder gives a classic chocolatier look, shredded coconut adds tropical chew, and chocolate jimmies are pure nostalgia. Rolling six truffles per coating gets you 24 finished pieces in four flavors.
The ganache needs about 40 minutes in the fridge to firm up enough to scoop, but no longer. Too cold and it’ll crack when you try to shape it.
Pro Tips
- Warm your hands quickly under cold water before rolling. Cold hands keep the ganache from melting on contact.
- Use a small cookie scoop for evenly sized portions. Divide the cold ganache into 24 portions before rolling for consistency.
- Sift the cocoa powder before using as a coating, lumps look amateurish.
- Store in the fridge but bring to room temperature 15 minutes before serving for the best texture and flavor.
Variations
- Add a tablespoon of Grand Marnier to the ganache for a boozy adult version.
- Sub raspberry extract and zest from a lemon for a different fruit-chocolate combo.
- Use white chocolate chips and lime zest for tropical truffles.
Ingredients
Directions
Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted.
Remove from heat.
Stir until the chocolate is completely melted and the mixture is smooth.
Stir in the grated orange peel and orange extract.
Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes.
Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes.
Divide the cold chocolate mixture into 24 equal portions.
Roll each portion into a ball.
Roll the balls in the coatings, 6 per coating, to cover completely.
Place the balls as they are coated in 1-inch paper or foil bonbon cups.
Store in an airtight container in the refrigerator for up to 2 weeks.
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