Description
Delight in these rich and creamy Chocolate Orange Truffles, made with dark chocolate and infused with fresh orange zest. Perfectly coated in chocolate sprinkles, these truffles are a luscious treat ideal for special occasions or an indulgent snack.
Ingredients
Scale
Main Ingredients
- 90 ml thickened/whipping cream (⅓ cup + 2 tsp)
- 200 g dark cooking chocolate (40% cocoa solids), finely chopped (7 oz)
- 1 teaspoon orange zest, finely grated
Coating
- ⅓ cup chocolate sprinkles
Instructions
- Prepare the dish: Line a small, flat dish (about 13 x 18 cm or 7 x 5 inches) with non-stick baking paper for the truffle mixture.
- Set up coating and tray: Pour the chocolate sprinkles into a small bowl and set aside. Line a baking tray with non-stick baking paper as well and set it aside for the finished truffles.
- Heat the cream with zest: In a small saucepan, combine the cream and orange zest. Gently heat over low heat until just below boiling point, then turn off the heat.
- Melt chocolate: Add the finely chopped dark chocolate to the hot cream. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Chill the mixture: Pour the chocolate mixture into the prepared dish. Refrigerate for about 2 hours or until firm enough to scoop and roll into balls.
- Form truffle balls: Using a small ice cream scoop or teaspoon, scoop about 3 level teaspoons of the chilled mixture and quickly roll it into compact balls between your palms. If the mixture is too firm, let it sit for 5-10 minutes to soften slightly.
- Keep hands cool and dry: Use an ice pack or frozen peas nearby to cool your hands while rolling, and dry your hands with paper towels regularly to prevent stickiness.
- Coat with sprinkles: Toss each rolled truffle ball in the chocolate sprinkles, moving the bowl to ensure an even coating on all sides.
- Chill the truffles: Place each coated truffle onto the lined baking tray and refrigerate for at least 30 minutes to firm up before serving.
- Storage: Store the truffles in an airtight container in the refrigerator for up to one week. Separate layers with non-stick baking paper to prevent sticking.
Notes
- Use full-fat thickened or whipping cream with at least 35% fat content for a creamy texture and the best flavor.
- Dark chocolate with 40% cocoa solids strikes a good balance of flavor; higher cocoa percentages are possible but will increase bitterness.
- To easily line the dish, scrunch the baking paper firmly before placing it; alternatively, a bowl can be used, but chilling will take longer.
- Keeping hands cool while rolling helps maintain the truffle shape and prevents melting.
- The nutritional values provided are estimates based on one truffle and may vary.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
