Juicy Orange Chocolate Christmas Truffles
A Chatterbox’s Christmas Kitchen: Orange Chocolate Truffles
Look, making these Juicy Orange Chocolate Christmas Truffles is basically my December ritual now. I always start out thinking I’ll just make a quick batch to have with tea and then somehow my niece turns up, half the chocolate melts somewhere it shouldn’t (guess which member of my family once left the bowl near the radiator?), and suddenly we’re a bit sticky but very merry. And yes, I have tried hiding the finished truffles so they last more than a single evening—no luck. If you can manage it, please write and tell me your secrets!
Oh, and fair warning: I tend to make a mess, but it’s the good kind of chaos.
Why You’ll Love This… Maybe More Than Your Christmas Pudding
Honestly, I make these when I want to show off a little without spending four hours in the kitchen. My family is bonkers for anything chocolatey (who isn’t?), but the orange twist is what gets the “oohs” and “is there more?” shouted from the other room. I’ve tried swapping out the orange for lemon, and—let’s just say we don’t talk about that batch. If you’re tired or just short on time, you can even skip the fancy coatings; they taste just as lush, though they don’t have quite the same wow factor.
Sometimes I just want something that basically *can’t* go wrong. Nothing here requires a baker’s diploma or anything.
Grab This Stuff If You Can (Substitutions Welcome!)
- 250g dark chocolate (I usually use something around 70%; my granny always swore by Cadbury’s Bourneville but honestly, Tesco’s own did the job last Christmas)
- 100ml double cream (If you’re out, a tablespoon of butter with half-and-half works; I’ve even slipped in a bit of oat cream and nobody batted an eyelid)
- Zest of 1 large orange, and about 2 tablespoons of its juice (sometimes I cheat with a splash of orange flavoring—but the real juice is so much better)
- 1 tablespoon honey or golden syrup (optional, but gives a lovely sheen—when I forget, no one complains)
- A pinch of sea salt (trust me—tiny thing, giant difference)
- Cocoa powder, chopped pistachios, shredded coconut, or even some festive sprinkles for rolling (do what you fancy, or just use cocoa and call it classic)
Here’s How I Pull It All Together
- First things first: break the chocolate up and stick it in a big-ish heatproof bowl. Not a plastic one—learned that after my cousin Ben’s birthday, let’s just say.
- Warm the cream gently in a saucepan. Don’t let it boil—it’s a real faff if you do. Just let it get all steamy and hot. If you see little bubbles at the edge, that’s your cue.
- Pour the cream over the chocolate and let it sit for a minute. Then stir like you mean it (but not frantically—chocolate likes a gentle touch). Don’t panic if it looks split for a second; it usually comes together with steady stirring.
- Add in the orange zest, juice, honey, and a pinch of salt. This is actually where I usually sneak a taste. If it’s a bit tart, add a nudge more honey; if a bit too sweet, toss in a wee bit more zest.
- Pop the bowl in the fridge to chill—give it at least 2 hours (I once tried the freezer to speed things up, but wound up chiseling out chocolate with a bread knife, so yeah… patience is key).
- Once the mixture is firm but scoopable, grab a teaspoon or melon baller (if you’ve ever managed to keep one in your drawer for a whole year). Scoop out little balls and roll them between your hands. Wash your hands first—unless you live for sticky fingers.
- Roll the balls in cocoa, nuts, coconut, or whatever you fancy. I put each bowl of coatings out and let my lot do the messy bit.
- Let them set again in the fridge for about 30 minutes. Then—eat, share, or, you know… inhale half a tray if you’re me.
Don’t worry if they look wonky. That’s character! Christmas truffles shouldn’t be soulless little clones, in my opinion.
Notes From (Many) Messy Experiences
- Don’t overdo the orange juice or it gets weirdly soggy. I learned that at 1 am last winter.
- If you use cheaper chocolate, just add a touch less juice since it sometimes doesn’t set as firm. Still tastes lovely, though.
- Honestly, I think these taste even better the next day (if you’ve got iron willpower, let them sit overnight!).
- A dash of Cointreau is brilliant if you’re making these for grownups. Or skip—my niece hated the boozy one.
How I’ve Played With the Recipe (What Worked & What… Didn’t Really)
- Crushed freeze-dried raspberries for rolling: divine, but super tart. Use sparingly.
- White chocolate instead of dark: too sweet for my blood, but the kids devoured them. Go figure.
- Lemon in place of orange: eh, it felt like it wanted to be a cheesecake. I won’t do it again.
- Chopped hazelnuts mixed into the ganache: extra crunch is fun; just a tad sticky to roll.
The Gear I Use (But You Don’t Have To)
A good heatproof bowl, a saucepan, and something to roll the balls—honestly, a spoon works. I’ve used my hands when the melon baller did a runner last year. If you don’t have a zester, a vegetable peeler and some patient mincing does the trick in a pinch.
Stashing Them For Later (If You’re Lucky)
Keep them in an airtight box in the fridge—they should last up to five days. Not that I’ve ever managed to keep them past day two, but you might be more disciplined than anyone here. Actually, I found they freeze pretty well too, though they do get a tiny bit sticky as they thaw. Worth a go!
How We Serve ‘Em (And Why I Sometimes Set Aside a Secret Stash)
On a big festive plate with clementines and maybe some sugared cranberries—if I’m being fancy. My brother dunks his in his morning coffee (I know), but I like them with a proper mug of tea, feet up. Once, we even crumbled them over vanilla ice cream. Absolute magic, honestly.
Mistakes I’ve Made (So You Don’t Have To)
- Don’t try doubling the orange juice unless you fancy a sludgy truffle soup.
- I once thought I’d save time and roll them before chilling enough—ended up with chocolate hands for days.
- Just a pinch of salt, not a pour—trust me.
Questions I Actually Get Asked (Some Silly, Some Sensible)
- Can I use milk chocolate instead? Sure, but they’ll be on the sweeter side. I kind of prefer the dark for a punchy, grown-up flavor. But kids? They love milk.
- Do I have to put in the orange? Now, why are you making orange truffles if you don’t want the orange? 😉 But seriously, you can just leave it out for plain chocolate, I guess. Or maybe try raspberry if you’re feeling wild?
- How do I make them vegan? Easy: pick up a good vegan chocolate and swap the cream for coconut cream. I tried this and, actually, I’d say I liked it just as much (don’t tell my dairy-loving mum).
- My chocolate split—it looks weird? I hear you! Sometimes happens if the cream is too hot. Just keep stirring, maybe add a drizzle of cold cream, and cross your fingers. Most times it sorts itself out.
- Where do you buy good chocolate online? Oh, great question! I like browsing Chococo or sometimes Cocoba. Supermarkets are fine, but independent shops—there’s just something more fun browsing them, right?
- Can I gift these? Absolutely! Pop them in a little cellophane bag with a ribbon, job’s a goodun. Just warn folks they’ll need to keep them chilly.
And just so you know: if you decide to eat the truffle ganache with a spoon before rolling because it smells too good to wait, there’s absolutely no judgment here. Actually, I think we call that Tuesday night dessert.
Ingredients
- 200 g dark chocolate (chopped)
- 100 ml heavy cream
- 2 tbsp unsalted butter
- 2 tbsp orange juice (freshly squeezed)
- 1 tbsp orange zest
- 1/2 tsp vanilla extract
- Pinch of salt
- Cocoa powder or melted chocolate, for coating
Instructions
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1In a small saucepan, heat the heavy cream and butter over medium heat until just simmering. Remove from heat.
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2Add the chopped dark chocolate to the mixture and let sit for 1 minute. Stir until smooth and fully melted.
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3Mix in the orange juice, orange zest, vanilla extract, and a pinch of salt. Stir until the mixture is well combined.
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4Pour the mixture into a shallow dish and refrigerate for about 2 hours, or until firm enough to scoop.
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5Using a teaspoon or melon baller, scoop small amounts of the chilled mixture and roll into balls. Roll each truffle in cocoa powder or dip in melted chocolate to coat.
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6Chill the truffles for at least 30 minutes before serving. Store in the refrigerator until ready to enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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