Chocolate Truffle Recipe always sounds so decadent, yet my chocolate truffle recipe with a hit of orange is surprisingly easy to make and comes with deep rich flavours that pack a punch!
Indulgent dark chocolate truffle recipe with a kick of orange zest, a dash of bitterness from the cocoa powder – make a dozen chocolate orange truffles – but don’t eat more than a few!
These really are little nuggets of chocolate truffle love.
You can make them a week in advance and store the truffles in an air tight container in the fridge and just take them out half hour before you want to eat them.
The way this works in my house is I make some chocolate truffles as gifts (they always look quite cute in a small gift box, he says in his most macho, butch voice) and you area guaranteed to have a few left over to eat yourself!
Check out my other sweet recipes.
Like most of my recipes and food in general, the orange is a nice addition of flavour but you can add any other combinations you fancy to the chocolate; vanilla truffles, salted-caramel truffles, hazelnut truffles, chilli truffles… the list is endless..
Anyway, I hope you enjoy my Chocolate Orange Truffle recipe – but not too much… 🙂
Chocolate Truffle Recipe with Orange – Ingredients:
Zest of 1/2 orange
5 cardamom pods
100ml double cream
15 gms soft brown sugar
1 tablespoon Cointreau
1 tablespoon condensed milk (if you haven’t got any – increase the brown sugar to 25gms)
Pinch of salt
90 gms dark chocolate (min 75% cocoa solids) – break this into chunks (smashing it while still packed with a rolling pin works well!)
100 gms mild chocolate (approx 30% cocoa solids) – break into chunks (as above!)
25 gms softened butter diced
5 tablespoons cocoa powder
Chocolate Truffle Recipe with Orange – Method:
1. Add the cream, orange zest, cardamom pods, salt, sugar, condensed milk to a small saucepan – bring to the boil then simmer for a minute or two and remove from the heat.
2. Meanwhile; in a bowl add the dark chocolate and 10 gms of the milk chocolate and pop in the microwave for 30 seconds to warm through. Remove from the microwave and add the butter to the chocolate.
3. Pass the hot cream through a fine sieve onto the chocolate and whisk until smooth. Then add the Cointreau and whisk again.
4. Line a baking tray with baking paper and pour the chocolate over the top. Leave this to set for at least a couple of hours or pop into the fridge overnight.
You now have the truffle filling done; you can at this stage, once set, remove the baking paper and turn upside down, peel away the baking paper, cut into strips and then into 1inch cubes and roll in cocoa powder. However, these little chocolate fiends can be a bit delicate when it comes to melting on a warm day. So I like to temper some chocolate to coat them (this also adds a nice texture of crunch to the smooth centre). The reason for tempering chocolate is to realign the crystals in the chocolate once melted – this will stop the chocolate from having a whitness appear or become very brittle.
Temper the chocolate:
Make a baine marie (bowl over a simmering saucepan of water – but not touching the water) add the rest of the milk chocolate and melt to 30 degrees (if using dark chocolate melt to 32 degrees) once melted, pour into another bowl and let cool for a few minutes.
When ready, using a fork, rest each truffle centre on the fork and dip into the chocolate and remove quick before the centre melts. put on a wire tray and leave to cool. Before they go hard, roll them in the cocoa powder. If they cool too much the cocoa powder won’t stick.
This is a bit of a tedious process as you need to dip each truffle one-by-one into the tempered chocolate but they are worth the wait!
Goes well with a decent cup of coffee and no other food for the rest of the day!
NB. As mentioned above you can play with dozens of different chocolate truffle recipes (flavouring the cream as the base) – currently I am working on Chai flavoured truffles with lots of cloves, black pepper, cardamom, cinnamon, etc. !
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