Chocolate Orange Truffles

    (97)
    1 hour

    This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate.


    101 people made this

    Ingredients
    Serves: 12 

    • 60g unsalted butter
    • 3 tablespoons thickened cream
    • 250g good quality dark chocolate, chopped
    • 2 tablespoons Grand Marnier
    • 1 teaspoon finely grated orange rind
    • 1 tablespoon vegetable oil

    Directions
    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. In a medium saucepan over medium high heat, combine butter and cream. Bring to the boil and remove from heat.
    2. Stir in 125g chopped chocolate, Grand Marnier and orange rind; continue stirring until smooth.
    3. Pour truffle mixture into a shallow baking dish. Chill until firm, about 2 hours.
    4. Line a baking tray with greaseproof paper. Shape chilled truffle mixture using rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking tray. Chill until firm, about 30 minutes.
    5. In the top of a double boiler over lightly simmering water, melt remaining 125g chocolate with the oil, stirring until smooth. Cool to lukewarm.
    6. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking tray. Chill until set.
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    Reviews and ratings
    Global ratings:
    (97)

    Reviews in English (84)

    by
    114

    The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as directed and pour it over the chocolate and zest. Cover and let sit for 10 minutes, then stir. Add the liquor last. Let the mixture sit in the fridge overnight... it will be more firm and have better orange flavor the next day. I would *not* recommend adding oil to the chocolate used for coating as it slows it from hardening. Also, do not be tempted to freeze the filling... the chocolate shell will crack if the filling is frozen!  -  08 Nov 2003  (Review from Allrecipes US | Canada)

    by
    57

    How long do these keep for? I'm wanting to make them for our Wedding but want to make them a few days in advance but I dont want them to be awful on the day.  -  15 Jan 2012  (Review from Allrecipes UK | Ireland)

    by
    57

    A HUGE hit for Christmas! Definitely chill well between steps and I put the balls in the freezer for 30 minutes before dipping in the chocolate, which gave them a very professional look as the chocolate coating firmed up immediately. This one is perfect for a busy cook as the steps can take place over the course of a couple of days. Double the recipe because everyone will want them!  -  28 Dec 2002  (Review from Allrecipes US | Canada)

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