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Orange Chocolate Truffles

Orange chocolate truffles combine smooth semisweet chocolate ganache with finely grated orange zest and extract. Chilled until firm, then rolled in cocoa powder, they have a creamy center and a lightly bitter coating.
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Prep Time 10 minutes
Cook Time 3 minutes
Standing and chilling 2 hours 30 minutes
Total Time 2 hours 43 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 113
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 12 oz semisweet chocolate finely chopped
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter cut into pieces
  • 1 tbsp orange zest finely grated
  • 0.5 tsp orange extract
For the coating
  • 0.33 cup unsweetened cocoa powder

Equipment

  • 1 baking sheet
  • 1 shallow dish

Method
 

Make the ganache
  1. Place the chopped chocolate in a medium heatproof bowl.
  2. Heat the cream in a small saucepan over medium heat until steaming and small bubbles appear around the edges, 2 to 3 minutes; do not let it boil.
  3. Pour the hot cream over the chocolate and let stand for 5 minutes.
  4. Whisk the chocolate and cream until smooth.
  5. Whisk in the butter until melted.
  6. Whisk in the orange zest and orange extract.
  7. Cover the ganache and refrigerate until firm enough to scoop, about 2 hours.
Shape and coat
  1. Line a baking sheet with parchment paper.
  2. Scoop the ganache into 1-tablespoon portions.
  3. Roll each portion into a ball.
  4. Refrigerate the truffles on the baking sheet until firm, 20 to 30 minutes.
  5. Put the cocoa powder in a shallow dish.
  6. Roll the truffles in the cocoa powder to coat.

Notes

For neat truffles, scoop and roll the ganache while it is firm but still workable. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free semisweet chocolate, coconut cream, and vegan butter.