Ingredients for Chocolate Orange Truffles
- Unsalted Butter
- Heavy Whipping Cream
- Semisweet Chocolate
- 2 tablespoons Grand Marnier or Cointreau (or 2 tablespoons orange juice)
- Orange Zest
- Vegetable Oil
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How to Make Chocolate Orange Truffles
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter and 1/2 cup heavy cream. Bring to a gentle boil over medium-high heat, stirring occasionally.
- Remove from heat and immediately whisk in 12 ounces finely chopped semi-sweet chocolate, 2 tablespoons orange liqueur (or juice), and 1 tablespoon finely grated orange zest.
- Stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Pour the truffle mixture into a shallow, 8x8 inch baking dish or a 9x5 inch loaf pan.
- Cover and chill in the refrigerator for at least 2 hours, or until completely firm.
- Line 2 baking sheets with parchment paper.
- Once firm, use a rounded teaspoon or a small cookie scoop to shape the chilled truffle mixture into small balls.
- Place the truffles on the prepared baking sheets and chill for another 30 minutes to firm up.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 1/2 cup semi-sweet chocolate and 1 tablespoon vegetable oil, stirring constantly until smooth.
- Remove from heat and let cool slightly until it thickens enough to coat the truffles (but is still fluid).
- Gently drop the chilled truffles into the melted chocolate, one at a time, ensuring they're fully coated.
- Using two forks, lift each truffle out of the chocolate, letting excess drip back into the bowl. Gently tap the fork to remove excess chocolate.
- Place the coated truffles back onto the prepared baking sheets.
- Refrigerate for at least 30 minutes, or until the chocolate coating is completely set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
47g
Carbs
1g
