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
- 7 oz dark chocolate (I use Lindt 70% cacao, chopped)
- 7 tbsp heavy cream (cold)
- 1/3 cup chocolate sprinkles
- 1 tsp orange zest (freshly grated)
Step 1: Prepare Mis-en-Place and Infuse Cream
First, finely chop the dark chocolate and grate the orange zest, setting them aside.
Line a baking tray with parchment paper and have your chocolate sprinkles ready in a shallow bowl.
Then, in a small saucepan, combine the cold whipping cream with the fresh orange zest. Gently heat this mixture over medium heat until it just begins to simmer around the edges; avoid a rolling boil.
I always take it off the heat just as tiny bubbles start to form around the edge to avoid scorching the cream.
Step 2: Create the Ganache
Remove the saucepan from the heat immediately after it simmers.
Add the chopped dark chocolate to the hot cream and let it sit undisturbed for about 2-3 minutes to allow the residual heat to melt the chocolate.
After 2 minutes, begin to stir gently with a whisk or spatula from the center outwards until the mixture is completely smooth and uniform, forming a rich ganache.
This method ensures a silky texture without any grittiness. I find that patience here is key; don’t rush the melting process!
Step 3: Chill the Ganache
Pour the warm ganache into a shallow dish or a small baking pan.
Place the dish in the refrigerator and chill for at least 2 hours, or until the mixture is firm enough to easily scoop and roll into balls.
You want it to be firm but still pliable, not rock hard.
Step 4: Form and Coat Truffles
Once the ganache is firm, use a small spoon or a mini ice cream scoop to portion out small amounts.
Quickly roll each portion between your palms to form smooth, uniform balls.
Immediately after rolling, toss each truffle in the bowl of chocolate sprinkles, ensuring it’s completely coated.
For the best coating, I like to gently press the sprinkles onto the truffles.
Step 5: Final Chill and Storage
Place the coated truffles onto the prepared parchment-lined baking tray.
Return the tray to the refrigerator and chill for an additional 30 minutes to set the sprinkles and firm up the truffles completely.
Once firm, transfer the truffles to an container and store them in the refrigerator.
