Hello, friends!
The holidays are here, and I’ve got a sweet treat for you.
Today, I’m excited to share my recipe for orange chocolate Christmas truffles!
These little bites are rich, creamy, and bursting with flavors.
They’re perfect for gift-giving or enjoying at home.
Trust me, once you try them, you’ll be hooked! Let’s dive into this festive recipe!
Possible Ingredient Alternatives
Heavy cream can be replaced with full-fat coconut milk for a dairy-free option. Use the same amount and ensure it’s well-mixed before using. This substitution maintains the richness while accommodating vegan or lactose-free diets. Dark cooking chocolate can be swapped with carob chips for a caffeine-free alternative. Use the same amount, but note that carob has a slightly different flavor profile. For those seeking a lower-sugar option, unsweetened chocolate can be used with the addition of a preferred sweetener to taste. Orange peel can be substituted with orange extract or orange juice concentrate for a more intense flavor. Use 1/4 teaspoon of extract or 1 tablespoon of concentrate in place of the grated peel. This alternative works well for those who prefer a smoother texture or don’t have fresh oranges on hand.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0-10 minutes |
| Total Time | 150-130 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 8-10 g
- Fat: 50-60 g
- Carbohydrates: 60-70 g
Ingredients
- 90 ml (around 1/3 cup plus 2 teaspoons) heavy cream
- 200 g (7 oz) dark cooking chocolate (40% cocoa), finely chopped
- 1 teaspoon finely grated orange peel
- 1/3 cup chocolate sprinkles
Step 1: Prepare the Equipment and Ingredients
Line a small, flat dish with non-stick baking paper; a Pyrex dish measuring 13 x 18 cm (7 x 5 inches) works well.
In a small bowl, place the chocolate sprinkles and set them aside.
Also, line a baking tray with non-stick baking paper and set it aside for later use.
Step 2: Heat the Cream and Melt the Chocolate
Add the cream and orange zest to a small saucepan.
Over low heat, gradually heat the cream until it reaches just below boiling point.
Turn off the heat and add the chocolate to the saucepan.
Stir gently until the chocolate is fully melted and the mixture is smooth and glossy.
Step 3: Chill the Chocolate Mixture
Pour the chocolate mixture into the prepared dish lined with baking paper, smoothing it into an even layer.
Transfer the dish to the refrigerator and chill for about 2 hours, or until the mixture is firm enough to handle and roll into balls.
Step 4: Shape the Chocolate Balls
Using a small ice cream scoop or a teaspoon, scoop about 3 level teaspoons of the chocolate mixture and roll it into small balls.
If the chocolate is too firm to roll, allow it to sit at room temperature for 5-10 minutes.
While rolling, press on the mixture slightly to make it compact.
Keep an ice pack or a pack of frozen peas nearby to cool your hands while rolling, and use paper towels to dry your hands if necessary.
Step 5: Coat in Chocolate Sprinkles
Toss each chocolate ball in the bowl of chocolate sprinkles, moving the bowl around to ensure each ball is evenly coated.
Place each coated ball on the prepared baking tray lined with baking paper.
Step 6: Refrigerate and Store the Truffles
Refrigerate the chocolate balls on the tray for at least 30 minutes, or until they are firm.
To store, keep the truffles in an airtight container in the refrigerator for up to one week.
If stacking the truffles, use non-stick baking paper to separate the layers.
