Orange Chocolate Christmas Truffles
These elegant orange chocolate Christmas truffles combine rich dark chocolate with bright citrus, creating melt-in-your-mouth confections. With just four simple ingredients and minimal effort, you can make sophisticated treats that are perfect for gifting or holiday celebrations.
Ingredients
Truffle Ingredients
- 7 oz Dark chocolate (70% cacao), finely chopped or about 200g
- 7 tbsp Heavy cream (cold) or about 105ml
- 1 tsp Fresh orange zest grated
- 0.33 cup Chocolate sprinkles for coating
Instructions
- Finely chop dark chocolate and set aside. Grate the orange zest using a microplane or fine grater.
- Line a baking tray with parchment paper and place chocolate sprinkles in a shallow bowl.
- In a small saucepan, combine cold heavy cream with fresh orange zest. Heat over medium heat until small bubbles form around the edges. Remove from heat before it reaches a full boil.
- Add chopped dark chocolate to the hot cream. Let it sit undisturbed for 2-3 minutes, then stir gently until smooth and glossy.
- Pour the ganache into a shallow dish or small baking pan. Spread it evenly to help it cool uniformly. Chill for at least 2 hours or until firm enough to scoop.
- Use a small spoon or mini ice cream scoop to portion the chilled ganache. Roll each portion quickly between your palms to form smooth balls.
- Immediately roll each truffle in chocolate sprinkles, pressing gently to ensure the coating adheres.
- Place the coated truffles on the prepared tray and refrigerate for an additional 30 minutes to set the coating and firm up the truffles completely.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw frozen truffles in the fridge overnight before serving.
Notes
Work quickly when rolling truffles to prevent melting from hand warmth. If your palms are too warm, rinse them with cold water and dry thoroughly. If the ganache becomes too soft, return it to the fridge for 15 minutes. For perfectly round truffles, roll gently without pressing too hard.