A bite of these Orange Truffles brings bright citrus aroma and deep chocolate richness in one small, elegant treat. The ganache is smooth and creamy, scented with fresh orange zest and a splash of orange liqueur for a glossy, slightly boozy finish. These truffles melt on the tongue with a silky texture and a burst of orange flavor that lifts the chocolate. If you enjoy truffles in many flavors, try this banana truffles recipe for another easy homemade option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: About 20 truffles
- Difficulty Level: Easy
Nutrition Information
Approximate per truffle (assuming 20 truffles total):
- Calories per serving: 115 kcal
- Protein: 1 g
- Carbohydrates: 8 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 6 g
- Sodium: 30 mg
Why Make This Orange Truffles
These orange truffles are quick to make and feel fancy. They need only a few ingredients but deliver layered flavor: rich chocolate, bright orange zest, and a hint of liqueur. The texture is smooth and creamy, and the exterior dusting adds a slight bite. They are perfect for gifts, dinner parties, or a simple treat with coffee or dessert wine. You can make them ahead, and the chilling step gives you time to relax before the final shaping.
How to Make Orange Truffles
This recipe follows a simple ganache method: heat cream, pour over chocolate, stir until glossy, fold in orange, chill, then shape and coat. The steps are forgiving, so even a first-time candy maker can succeed. Keep the mixture cold for clean shaping. Use good-quality chocolate for best flavor.
Ingredients:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- Zest of 1 orange
- 1/4 cup orange liqueur (like Grand Marnier)
- Cocoa powder or finely chopped nuts for dusting
Directions:
Step 1: Preparation
Measure the cream and liqueur. Chop the semisweet chocolate into small pieces so it melts evenly. Zest one orange and set the zest aside. Line a tray with parchment paper and have a melon baller or small cookie scoop ready.
Step 2: Mixing
In a small saucepan, heat the heavy cream just until it begins to simmer—watch closely so it does not boil. Remove the pan from heat and pour the hot cream over the chopped chocolate and butter. Let sit 1 minute, then stir gently until the chocolate and butter melt and the mixture is smooth. Stir in the orange zest and the orange liqueur until well combined and glossy.
Step 3: Cooking
Cover the bowl and chill the ganache in the refrigerator for about 2 hours, or until firm enough to scoop. This is the setting step that lets the ganache become dense and easy to shape. Chilling is not active cooking but is essential for texture.
Step 4: Finishing
Once the ganache is firm, use a melon baller or lightly floured hands to scoop small amounts and roll them into balls. Roll each truffle in unsweetened cocoa powder or finely chopped nuts to coat. Place the finished truffles on the parchment-lined tray and keep refrigerated until ready to serve.
How to Serve Orange Truffles
Serve chilled or at cool room temperature (remove from fridge 10–15 minutes before serving). Pair truffles with espresso, dessert wine, or a glass of champagne. Present them on a small platter dusted with extra cocoa or a few fresh orange zests for color. They also make lovely boxed gifts—place them in paper candy cups for a polished look.
How to Store Orange Truffles
- Refrigerate: Store in an airtight container in the fridge for up to 2 weeks.
- Freeze: For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
- Room temperature: If your kitchen is cool, you can keep truffles at room temperature for up to 48 hours. Avoid heat to prevent melting.
Expert Tips for Perfect Orange Truffles
- Chop the chocolate small and evenly so it melts smoothly with the hot cream.
- Do not boil the cream—heat until just steaming or gently simmering.
- Use a thermometer if you like: heat cream to about 180°F (82°C) then remove from heat.
- Chill until firm. If the ganache is too soft, chilling longer or briefly freezing will help with shaping.
- Dust hands with cocoa or lightly oil them when rolling to avoid sticking.
- Taste the ganache before chilling; if you want a stronger orange note, add a bit more zest (not too much liqueur or it will be too soft).
- For a shinier finish, roll the balls quickly and refrigerate; for a rustic look, coat in chopped nuts.
Delicious Variations
- Dark Chocolate Orange: Use bittersweet chocolate for a deeper chocolate flavor that balances the orange zest.
- White Chocolate Citrus: Swap semisweet for white chocolate and add a mix of orange and lemon zest for a bright, sweet truffle.
- Spiced Orange Truffles: Add a pinch of cinnamon or chili powder to the coating for warmth and a spicy kick.
- Boozy Twist: Replace part of the orange liqueur with rum or brandy for a different boozy note.
- Filled Truffles: Add a small dot of marmalade or caramel in the center before chilling for a surprise filling.
Frequently Asked Questions
Q: Can I make these without alcohol?
A: Yes. Replace the orange liqueur with an equal amount of fresh orange juice or orange extract (start with 1/2 teaspoon extract and adjust to taste). Juice adds some water and may slightly soften the ganache, so use extract for the closest texture match.
Q: Why did my ganache turn grainy?
A: Grainy ganache usually means the chocolate didn’t fully melt or the cream was too cool. Use hot cream and stir gently until smooth. If it separates or becomes grainy, warm the mixture slightly over a double boiler and whisk until smooth.
Q: How do I get perfectly round truffles?
A: Chill the ganache until firm. Use a small scoop or melon baller for uniform shapes. Roll quickly between palms with light pressure; if too soft, briefly chill the scooped balls before final rolling.
Q: Can I use whipping cream instead of heavy cream?
A: Heavy cream (high-fat) gives a richer, more stable ganache. Whipping cream is lower in fat and may yield a softer center. If using whipping cream, chill longer before shaping.
Q: Can I temper the chocolate for a glossy shell?
A: Yes. If you want a firm chocolate shell, dip chilled truffle centers into tempered chocolate and let set. Tempering takes extra time and technique but creates a crisp exterior.
Q: Are these safe to leave out for guest service?
A: Keep them at cool room temperature and serve within a few hours. In warm environments, keep refrigerated and only bring out small batches to avoid melting.
Conclusion
These Orange Truffles are a quick way to make an elegant, chocolatey dessert with bright citrus notes. They taste smooth, smell fragrant, and look wonderful dusted in cocoa or nuts. Try them as a homemade gift or a last-minute dessert—simple steps create a lovely result. For another take on citrus and chocolate truffles, see this Homemade Chocolate Orange Truffles – Joy + Oliver. Enjoy making them, and have fun sharing a small, delicious bite with friends.
Print
Orange Truffles
- Total Time: 25 minutes
- Yield: 20 truffles 1x
- Diet: Vegetarian
Description
Elegant chocolate truffles infused with vibrant orange zest and a hint of liqueur, offering a rich and creamy texture.
Ingredients
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- Zest of 1 orange
- 1/4 cup orange liqueur (like Grand Marnier)
- Cocoa powder or finely chopped nuts for dusting
Instructions
- Measure the cream and liqueur. Chop the semisweet chocolate into small pieces. Zest the orange and set the zest aside. Line a tray with parchment paper and have a melon baller or small cookie scoop ready.
- In a small saucepan, heat the heavy cream just until it begins to simmer. Remove from heat and pour over the chopped chocolate and butter. Let sit for 1 minute, then stir until the mixture is smooth. Stir in the orange zest and liqueur until combined.
- Cover the bowl and chill the ganache in the refrigerator for about 2 hours, or until firm enough to scoop.
- Once firm, scoop small amounts of ganache and roll into balls. Roll each truffle in cocoa powder or chopped nuts to coat and place on the parchment-lined tray. Keep refrigerated until ready to serve.
Notes
Truffles can be stored in an airtight container in the fridge for up to 2 weeks or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Rolling
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 115
- Sugar: 6g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
