Description
Delicious Christmas Truffles with a rich chocolate orange center, coated in dark chocolate and optionally decorated with orange peel or edible gold leaf. Perfect for holiday gifting or festive indulgence.
Ingredients
Scale
Truffle Centre
- 300 gram dark chocolate approx 50-70% cocoa
- 300 millilitres heavy cream or double cream
- 1 tablespoon orange zest
Decoration
- 200 gram dark chocolate to enrobe the truffles
- orange peel optional
- edible gold leaf or glitter
Instructions
- Prepare chocolate: Finely chop 300 grams of dark chocolate to make melting easier. Reserve half for coating the truffles later.
- Heat cream: Using a double boiler method over low heat or a microwave-safe bowl, gently warm 300 millilitres of heavy cream without boiling. Ensure the bowl does not touch simmering water if using the double boiler.
- Combine ingredients: Stir the chopped chocolate and 1 tablespoon orange zest into the warm cream, folding gently until the mixture is smooth and evenly combined.
- Cool and chill: Let the mixture cool to room temperature. Cover with cling film and place in the refrigerator to chill for 3 to 4 hours until it becomes a thick, crumbly texture.
- Form truffles: Rinse your hands under cold water to prevent sticking. Take small amounts of chocolate mixture and roll them into balls. This process will be sticky, so chilling your hands helps.
- Chill truffles: Place the shaped truffles back in the fridge to firm up while preparing the coating.
- Melt coating chocolate: Melt 200 grams of dark chocolate using 30-second bursts in the microwave or a double boiler until smooth.
- Coat truffles: Dip each truffle into the melted chocolate using a fork to coat evenly. Transfer to parchment paper and use a small skewer to push the truffle off the fork gently.
- Decorate and set: While the coating is still wet, decorate with orange peel or edible gold leaf as desired. Allow the chocolate to fully set before storing the truffles.
Notes
- For detailed ingredient notes and step-by-step images refer to the full recipe post.
- Use an eggless chocolate mousse recipe to use leftover cream and chocolate.
- Try alternative truffle variations such as coconut balls for more dessert ideas.
- Use cling film to prevent condensation on the truffle mixture while chilling.
- Keep hands cold or rinse them under cold water to avoid sticky truffle mixture when rolling.
- Use parchment paper for easy cleanup when coating and setting truffles.
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
