Description
Delicious and creamy Chocolate Orange Truffles made with dark cooking chocolate and fresh orange zest, coated in chocolate sprinkles. These rich, melt-in-your-mouth treats are perfect for gifting or enjoying as an indulgent dessert.
Ingredients
Scale
Truffle Mixture
- 90 ml thickened/whipping cream (⅓ cup + 2 tsp)
- 200 g dark cooking chocolate (40% cocoa solids), finely chopped
- 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 to make removing the mixture easier after chilling.
- Prepare Coating: Pour the chocolate sprinkles into a small bowl and set aside for coating later.
- Heat Cream and Zest: In a small saucepan over low heat, warm the cream with the orange zest until it is just below boiling point, then turn off the heat.
- Melt Chocolate: Add the finely chopped dark chocolate to the warm cream and stir continuously until the chocolate has fully melted and the mixture is smooth and uniform.
- Chill Mixture: Pour the chocolate mixture into the prepared dish and refrigerate for about 2 hours until it is firm enough to roll into balls.
- Form Truffle Balls: Using a small ice cream scoop or teaspoon, scoop approximately 3 level teaspoons of the mixture and roll it into compact small balls. If the mixture is too firm to roll, let it sit for 5-10 minutes at room temperature.
- Keep Hands Cool: To prevent melting the truffles while rolling, keep an ice pack or frozen peas nearby and dry your hands frequently with paper towel.
- Coat the Truffles: Roll each ball in the chocolate sprinkles, moving the bowl as needed to ensure even coverage.
- Chill the Coated Truffles: Place the coated truffles on a baking tray lined with non-stick baking paper and refrigerate for at least 30 minutes to firm up.
- Store Properly: Store the finished truffles in an airtight container in the refrigerator for up to one week, using layers separated by baking paper if stacking.
Notes
- Use full-fat thickened/whipping cream with at least 35% fat content for the creamiest texture and best flavor.
- Dark chocolate with 40% cocoa solids balances bitterness and flavor; higher percentages increase bitterness.
- Scrunch baking paper before lining the dish to help it fit more easily, or use a bowl as an alternative.
- The nutritional information provided is an estimate per truffle and may vary depending on ingredients used.
- Keep hands cool and dry when rolling truffles to maintain their shape and prevent melting.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 6 g
- Sodium: 10 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
