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Chocolate Orange Truffles

Chocolate orange truffles are made with a smooth bittersweet chocolate ganache scented with orange zest and extract. Chilled until firm, they’re rolled into bite-size balls and finished with a cocoa powder coating.
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Prep Time 20 minutes
Cook Time 5 minutes
resting and chilling 2 hours 5 minutes
Total Time 2 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

For the truffles
  • 8 oz bittersweet chocolate 60% to 70% cacao, finely chopped
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp orange zest finely grated
  • 0.5 tsp orange extract
  • 0.13 tsp kosher salt
For the coating
  • 0.33 cup unsweetened cocoa powder

Method
 

Make the truffles
  1. Put the finely chopped chocolate in a medium heatproof bowl.
  2. Warm the cream, butter, and orange zest in a small saucepan over medium-low heat, stirring until the butter melts and the cream is steaming with small bubbles around the edge, 3 to 5 minutes; do not let it boil.
  3. Pour the hot cream mixture over the chocolate and let it stand for 5 minutes.
  4. Stir the chocolate mixture until smooth, then stir in the orange extract and salt.
  5. Cover the bowl and refrigerate until the mixture is firm enough to scoop, about 2 hours.
Coat the truffles
  1. Put the cocoa powder in a shallow bowl.
  2. Scoop the chilled chocolate mixture into 24 portions, about 1 tablespoon each.
  3. Roll each portion between your palms into a ball.
  4. Roll each truffle in the cocoa powder to coat.
  5. Arrange the truffles in a single layer in an airtight container and refrigerate until ready to serve.

Notes

For a smooth ganache, chop the chocolate finely before adding the hot cream. Refrigerate in an airtight container for up to 2 weeks; freeze for up to 2 months. For a dairy-free version, use dairy-free bittersweet chocolate, coconut cream, and plant-based butter.