Some of my favorite goodies to make at Christmas time are these Chocolate-Orange Truffles. Rich, creamy, chocolate truffles infused with just the right amount of orange flavor…YUM… what a taste treat!
I’ve been making these for as long as I can remember. I don’t even remember where I found the recipe from. I copied it down on a 3×5 card many, many years ago and have been making these for family and friends ever since! Don’t let the Prep Time scare you away from making these… most of the prep time is not active prep time… it’s just letting the truffles cool off in the refrigerator before dipping them in melted chocolate coating! Go wrap presents or put Aunt Edna’s fruitcake by the front door to use as a doorstop… whatever YOU like to do with some “hurry up and wait” time!
The pairing of chocolate and orange remains one of my top flavor combos… it’s so GOOD! These truffles are easy to make (really… trust me!), and are a delicious and pretty treat on a gift of homemade goodies to bless friends and family with. They are absolutely delicious, and I think you will LOVE them!
Original recipe source: unknown
- ½ cube butter
- 3 Tablespoons heavy whipping cream
- 4 oz. semi-sweet chocolate chips, finely chopped
- 2 Tablespoons orange liqueur (I use liqueur, but orange juice may be substituted)
- 1 teaspoon finely grated orange peel (I use a zester for smaller pieces)
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons vegetable shortening
- ¼ cup white chocolate chips (for drizzling over the truffles... this is optional)
- Additional orange peel zest (for sprinkling on top of truffles... this is optional)
- To make the truffles: Bring the butter and the cream to a boil in a small saucepan. Remove from heat. Immediately add the chocolate chips, orange liqueur, and grated orange peel. Stir well until mixture is completely smooth.
- Place saucepan in refrigerator and chill chocolate mixture for 2 hours. When totally chilled, remove pan from refrigerator. Using a teaspoon (mixture will be semi-hard by now), remove chocolate and shape into ¾ inch balls by rolling the mixture between your hands. Your hands will get a bit messy...don't worry about it! Place chocolate ball onto aluminum foil or wax paper covered baking sheet once formed. Once you have the chocolate balls (approx. 24) formed, place baking sheet back into the fridge for 30 minutes to re-harden the chocolate. When chocolate has firmed up again, make the chocolate coating.
- To make the chocolate coating: Place 1 cup chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir. Put back in microwave and repeat for 30 seconds. Remove. Stir. The mixture should be smooth after stirring, but if it still has some lumps, place back into microwave for 15 seconds. Remove and stir. Do not overcook the chocolate chips or they will burn.
- Remove truffles from refrigerator, and one at a time, place them into the warm chocolate. You may use two forks to hold the truffle. I like to use a toothpick stuck down into the middle of the truffle to coat them. Once coated, let excess drip off back into chocolate, then place onto foil to dry. Carefully remove toothpick, cover hole with a bit of chocolate, to cover, and continue coating the rest of the truffles in the same way, until done.
- Allow chocolate coating to harden, then if you want, drizzle some melted white chocolate over the top of each truffle to pretty them up. Garnish with a tiny bit of orange zest onto the white chocolate before it firms up. Once chocolate toppings have hardened, place truffles into individual decorative paper wrappers, then place into a sealed container.
- Keep truffles refrigerated. Enjoy!