Description
Indulge in these decadent Chocolate Orange Christmas Truffles, perfect for holiday gifting or festive parties. Made with rich dark chocolate, fresh orange zest, and a splash of orange liqueur, these bite-sized treats are silky smooth and coated with cocoa powder, chopped nuts, or powdered sugar for extra texture and flavor.
Ingredients
Scale
Ganache
- 200g dark chocolate (at least 60% cacao), finely chopped
- 120ml heavy cream
- 30g unsalted butter
- Zest of 1 fresh orange
- 1-2 tbsp orange liqueur (optional, e.g., Grand Marnier or Cointreau)
Coatings
- Cocoa powder (for rolling)
- Chopped nuts (such as pistachios, hazelnuts, or almonds)
- Powdered sugar
Instructions
- Prepare the Ganache: Finely chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream and unsalted butter in a small saucepan over medium heat until bubbles form around the edges, indicating it’s just about to simmer.
- Combine Chocolate and Cream Mixture: Immediately pour the hot cream and butter mixture over the chopped chocolate. Let it sit undisturbed for a couple of minutes to allow the chocolate to melt completely.
- Incorporate Orange Zest and Liqueur: Stir the mixture gently until it is smooth, glossy, and fully combined. Then fold in the fresh orange zest and orange liqueur, mixing thoroughly to meld the flavors.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop and shape.
- Shape the Truffles: Using a small melon baller or teaspoon, scoop out portions of the chilled ganache. Quickly roll each portion between your palms to form smooth balls. Work swiftly to prevent melting and stickiness from your hands.
- Coat the Truffles: Roll the formed truffles in your choice of coatings such as cocoa powder, chopped nuts, or powdered sugar to add texture and flavor. Place coated truffles on parchment paper.
- Final Chill: Refrigerate the coated truffles again until firm before serving or packaging.
Notes
- Use high-quality dark chocolate with at least 60% cacao for the best flavor and texture.
- The orange liqueur is optional but adds a lovely depth of flavor; substitute with an orange extract for a non-alcoholic version.
- Work quickly while shaping to avoid melting the ganache with warm hands.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to come to room temperature for 10 minutes before serving for optimal texture and flavor.
