Indulge in the perfect harmony of rich chocolate and zesty orange with these decadent Chocolate Orange Truffles. Each bite offers a velvety, melt-in-your-mouth texture that’s both luxurious and satisfying. With just 35 minutes from start to finish, these bite-sized treats are surprisingly simple to make yet feel utterly gourmet. The bold citrus notes beautifully balance the deep cocoa flavors, creating a dessert that’s as vibrant as it is comforting.
These truffles are a delightful way to elevate any occasion, whether you’re hosting a gathering or treating yourself. Their smooth, creamy centers and delicate cocoa dusting make them irresistible. Plus, they’re portioned perfectly for guilt-free indulgence. Ready in no time, they’re proof that the best things in life can be both effortless and extraordinary.
Ingredients for Chocolate Orange Truffles
- 11.5 ounces milk chocolate chips (1 standard package)
- 1 cup semi-sweet chocolate chips (or dark chocolate for a richer flavor)
- ¾ cup heavy whipping cream (substitute with coconut cream for a dairy-free option)
- Zest of one orange (finely grated for maximum flavor)
- 2 ½ teaspoons orange extract (adjust to taste or use fresh orange juice for a milder flavor)
- 1 pound chocolate candy coating (for the outer layer; use dark, milk, or white chocolate as preferred)
Step-by-Step Instructions
- Prepare the chocolate base: Place the milk chocolate chips and semi-sweet chocolate chips in a large heatproof bowl. Set aside.
- Heat the cream: In a small saucepan over medium heat, combine the heavy whipping cream and orange zest. Bring to a gentle boil, then immediately pour the hot cream over the chocolate chips in the bowl.
- Melt the chocolate: Let the mixture stand for 1 minute to allow the chocolate to soften. Stir until the mixture is completely smooth and glossy. Add the orange extract and mix well.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for about 45 minutes, or until the mixture thickens enough to hold its shape.
- Lighten the texture: Using a large wooden spoon, stir the mixture for 10-15 seconds until it lightens in color. Be careful not to overmix, as this can affect the texture.
- Form the truffles: Spoon rounded teaspoonfuls of the mixture onto waxed paper-lined baking sheets. Chill in the fridge for at least 10 minutes to firm up.
- Roll into balls: Using your hands, gently roll each spoonful into a smooth ball. Return to the baking sheet and chill again if needed.
- Melt the candy coating: Follow the package instructions to melt the chocolate candy coating (microwave or double boiler method works well).
- Coat the truffles: Dip each chocolate orange ball into the melted coating, using two forks to ensure even coverage and allow excess to drip off.
- Set and store: Place the coated truffles on wax paper and let them set completely. Store in an airtight container in the fridge for up to 2 weeks.
Storage and Reheating Tips
Store your Chocolate Orange Truffles in an airtight container in the fridge for up to 2 weeks. For longer storage, you can freeze them for up to 3 months. To enjoy, simply let them thaw in the fridge for a few hours. Avoid leaving them at room temperature for too long, as the chocolate coating may soften.
Recipe Variations to Try
Switch up the flavors by using lemon zest and extract instead of orange for a citrusy twist. For a nutty version, roll the truffles in finely chopped almonds or hazelnuts before the chocolate coating sets. You can also experiment with dark chocolate for a richer, less sweet option.
Time-Saving Tips for Busy Bakers
To speed up the chilling process, place the truffle mixture in the freezer for about 20 minutes instead of the fridge. Use a small cookie scoop to portion the truffles evenly, saving time and ensuring they’re all the same size. If you’re short on time, skip the rolling step and simply drop spoonfuls directly onto the wax paper for a rustic look.
Equipment Guidance for Perfect Truffles
A double boiler or microwave-safe bowl is essential for melting chocolate without burning it. Use a fine grater for the orange zest to avoid large, bitter pieces. For dipping, two forks or a truffle dipping tool will help you achieve a smooth, even coating with minimal mess.
Serving Suggestions for a Sweet Treat
Serve these truffles as part of a dessert platter alongside fresh berries or a drizzle of caramel sauce. They also pair beautifully with a cup of espresso or a glass of dessert wine. For a festive touch, dust them with edible gold powder or sprinkle with orange zest before serving.
Chocolate Orange Truffles
Ingredients
- 11.5 ounces milk chocolate chips 1 package
- 1 cup semi sweet chocolate chips
- 3/4 cup heavy whipping cream
- zest of one orange
- 2 1/2 teaspoons orange extract
Outer Coating
- 1 pound chocolate candy coating
Instructions
- Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
- In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.
- Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
- Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
- With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).
- Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don’t have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
- Using your hands, gently roll each spoonful into a ball.
- Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
- Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).
- Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.