Dark chocolate and orange truffles

This is my go-to chocolate truffle recipe, adapted slightly from Joy of Baking. I made these along with the rum & raisin truffles as Christmas gifts this year. Granted, truffles are somewhat a labor of love – they take a bit of organization, waiting, and can get a little messy. But they aren’t difficult to make and they always turn out great. These delectable little truffles with a hint of orange are, in my opinion, totally worth the effort!

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Ingredients (makes about 24)
227g/8oz semi-sweet or dark chocolate
½ cup/120ml cream
28g unsalted butter
1 tbsp cointreau
½ tsp orange zest
Pinch of salt

Cocoa powder, to dust
80g/3oz semi-sweet or dark chocolate, to coat
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Place 227g/8oz of chocolate chips or chunks in a bowl suitable as a double boiler. Heat the butter and cream over low heat on a saucepan, mixing constantly.

 

As bubbles appear on the edges and the cream just comes to a boil, pour it over the chocolate chips. If the chocolate doesn’t melt completely, place the bowl over a saucepan with a bit of boiling water and stir until all the chocolate has melted.

 

This is what the ganache should look like, smooth and glossy.

 

Add orange zest, cointreau, and a pinch of salt and mix well. Chill in the fridge for 3-4 hours, or until the mixture is firm enough to roll.

 

Use a few teaspoons or a melon baller/measuring spoon to divide the mixture into truffle sized portions. Roll them quickly in your hands and set aside on a plate.

 

Chill these for at least an hour to firm. (If you aren’t coating these in melted chocolate, you can roll them in cocoa, peanuts, coconut or your coating of choice at this point.)

 

Melt 80g/3oz of chocolate in a double boiler until smooth. Prepare some cocoa powder in a bowl.

 

Spread the melted chocolate in a thin layer around the bowl. This means that the truffles will get a thin and even coating of chocolate all around. Roll the truffles one at a time in the melted chocolate, and place them in the cocoa powder to dust. You’ll want to work quickly as the warm chocolate will start to melt the ganache.

 

Toss the bowl with cocoa powder, making sure to shake off any excess cocoa powder. Chill again in the fridge for an hour or more.

 

Keep these in the fridge and eat them within the week (this is the easy part). Happy holidays!

Open printable recipe here