Orange Christmas Truffles
Enjoy the magical combination of creamy and decadent chocolate with the zesty freshness of orange citrus in these Orange Christmas Truffles.
Wrap them up as a gift for that someone special or enjoy them as a treat during the festive season.
- Place chocolate drops into a large heat-proof mixing bowl, set aside.
- In a medium pot over low-medium heat, combine butter and cream. Stirring until butter has completely melted.
- Once tiny bubbles begin to appear around the edges, remove from heat and pour over chocolate in bowl. Leave for 2 minutes then gently stir until chocolate has completely melted and mixture is smooth and glossy.
- Add alcohol and juice to the ganache and mix until well combined.
- Refrigerate for 4-6 hours or until completely set and not runny.
- Line a baking tray with parchment paper, set aside.
- To scoop out truffles, use a melon baller or a rounded teaspoon.
- Add cocoa into a small bowl and gently roll each truffle in the cocoa to coat. Place on lined tray and repeat with remaining mixture.
- Refrigerate truffles for a further 1-2 hours or until slightly hardened.
- Serve and enjoy.
- Must be stored in the refrigerator.
- Using a melon baller will help roll the truffle mixture to form smooth even balls. You may also lightly oil the melon baller in a flavourless oil such as sunflower oil so the truffles don’t stick.
- If you’re using alcohol flavourings, be careful not to add too much alcohol as this will make it more difficult for the truffles to set.
- If you want to fasten up the chilling process, place the truffle mixtures in the freezer until completely set. The edges may feel firmer but the middle may not be set, to prevent this, give the mixture a stir every now and then.