Pin Indulge in the ultimate expression of love this Valentine's Day with these homemade Candied Orange Dark Chocolate Truffles. These rich, velvety treats combine the intense depth of 70% cocoa with the bright, citrusy zing of handmade candied orange zest. Whether you are crafting a heartfelt gift or looking for a sophisticated dessert to round off a romantic meal, these truffles offer a luxurious experience in every bite.
Pin Creating these truffles is a rewarding process that transforms simple ingredients—chocolate, cream, and fresh orange—into a professional-quality confection. The balance of bitter dark chocolate and sweet citrus is a classic European flavor profile that feels both timeless and indulgent.
Ingredients
- Ganache
- 200 g high-quality dark chocolate (70% cocoa), chopped
- 100 ml heavy cream
- 30 g unsalted butter, cubed
- 1 tsp pure vanilla extract
- Candied Orange
- 1 medium orange, zested and finely chopped
- 60 g granulated sugar
- 60 ml water
- Coating
- 150 g dark chocolate (for coating), chopped
- 2 tbsp unsweetened cocoa powder (optional, for dusting)
Instructions
- 1. Prepare the candied orange
- In a small saucepan, combine orange zest, sugar, and water. Bring to a boil, then simmer gently for 8–10 minutes until the zest is translucent and syrupy. Drain and spread zest on parchment paper to cool.
- 2. Make the ganache
- Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Add butter and vanilla, stirring until glossy.
- 3. Mix and Chill
- Stir in cooled candied orange zest. Cover and refrigerate the ganache for 1–2 hours, until firm enough to scoop.
- 4. Shape the truffles
- Using a teaspoon or melon baller, scoop small portions of ganache and roll into balls with your hands. Place on a parchment-lined tray. Refrigerate for 30 minutes.
- 5. Coat the truffles
- Melt the coating chocolate gently in a heatproof bowl over barely simmering water. Using a fork, dip each truffle into the melted chocolate, letting excess drip off. Return truffles to the tray.
- 6. Optional Finishing
- Dust truffles with cocoa powder before the coating sets for a matte finish.
- 7. Final Setting
- Let truffles set completely at room temperature or refrigerate for 10 minutes to speed up.
Zusatztipps für die Zubereitung
To ensure the smoothest ganache, make sure to chop the chocolate into uniform, small pieces before pouring the hot cream over them. If the mixture is not setting quickly enough for rolling, you can leave it in the refrigerator for a slightly longer duration. For a cleaner coating, use a dedicated dipping fork to minimize contact with the melted chocolate.
Varianten und Anpassungen
While dark chocolate is the star here, you can customize the flavor by using different citrus fruits like Meyer lemons or blood oranges. If you prefer a more rustic look, skip the tempered chocolate coating and roll the chilled ganache balls directly in unsweetened cocoa powder or finely chopped toasted hazelnuts.
Serviervorschläge
Present these truffles in small decorative paper liners or a gold-trimmed box for an elegant gift. They pair exceptionally well with a strong espresso or a glass of orange-infused liqueur. For a beautiful presentation on a dessert platter, arrange them alongside fresh orange slices or edible flowers.
Pin At approximately 85 calories per truffle, these decadent treats are a wonderful way to enjoy a moment of pure bliss. Enjoy the process of making them as much as the delight of sharing them with your favorite people.
Recipe FAQ
- → How is the candied orange zest prepared?
Orange zest is simmered with sugar and water until translucent and syrupy, then cooled before adding to the ganache.
- → What type of chocolate works best for the ganache?
Use high-quality dark chocolate with around 70% cocoa for a rich, velvety texture and deep flavor.
- → Can the truffles be dusted with cocoa powder?
Yes, dusting with unsweetened cocoa powder before the coating sets gives a matte finish and subtle bitterness.
- → How long should the ganache chill before shaping?
Refrigerate the ganache for 1 to 2 hours until firm enough to scoop and shape into balls.
- → What tools are needed to shape and coat the truffles?
A melon baller or teaspoon helps shape the truffles, and a fork helps dip them into melted chocolate evenly.
- → How can the flavor be enhanced with liqueur?
Adding a tablespoon of orange liqueur like Grand Marnier to the ganache adds depth and a subtle boozy note.