orange truffles;

orange truffles;

Soft chocolate centers flavored with orange zest for coated truffles.

Jump to Recipe Print Recipe Pin Recipe

Orange orange orange!  This was one of the first recipes that made me think I could make “fancy” truffles, and by that I mean coated truffles as opposed to the more homemade style that’s a firm ganache rolled in cocoa powder or powdered sugar.

It’s the zest that really makes these orange-y!  And they look adorable with some candied orange peel as garnish.  If you’re in a pinch and don’t have another orange to zest, or used the rest of your peel to make those candied orange peels, then you can zest the boiled rind.  It’s just a little harder because they’re slippery when wet!  But it’s definitely do-able.

The ganache for this recipe is a little softer than the matcha (green tea) white chocolate truffles that I shared, or the raspberry chambord truffles that I will be sharing shortly.  When you get the finished product it’s pretty amazing and classy, but the softness makes it somewhat annoying to work with.  Rolling balls becomes even harder, and it melts even easier, so it’s a lot of fridge/out/fridge/out/fridge/out.  Note that with these, if you do choose to freehand dip them, they often crack.  They’re still amazingly tasty, but I think next year, I want to use the “rose” truffle molds, and put the candied orange peel in the center!

I went with dark chocolate for these, although you can always swap out your chocolates if you have a different preference.  For me, somehow dark chocolate and orange just always go together.

orange truffles;

Soft chocolate centers flavored with orange zest for coated truffles.

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Wait Time: 3 hours hours 30 minutes minutes

Total Time: 4 hours hours 15 minutes minutes

Oven Temp: –

Servings: 30

Author: bestwithchocolate.com

No ratings yet

Print Recipe Pin Recipe

Ingredients

• ½ cup heavy cream
• 2 rinds orange
• 8 oz semi-sweet chocolate chips
• 12 oz chocolate coating

Advertisements

Instructions

• Remove the rind from one orange and add to a saucepan with the cream. Bring to a simmer over medium heat until bubbles appear at the edge of the pan. Remove from heat and cover, letting sit 30 mins.
• Zest the other orange and set aside.
• Melt the 8oz of chocolate in the microwave or a double boiler.
• Return the cream to heat briefly to warm it, then strain out the orange peel while adding it to the chocolate. Stir gently to combine, then add zest.
• Cover with plastic wrap and refrigerate for 2-3 hours.
• If dipping by hand, melt the chocolate for coating and dip the centers in one by one. Because the ganache will be soft, you may need to double coat. If using molds, add a layer of chocolate to the molds and let it cool. Add the filling, and then top with chocolate and allow to harden. Pop from the molds.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

Related posts:

candy shop truffles; candy shop truffles (2017); raspberry chambord truffles; red wine truffles; cinnamon bun truffles;