Candied Orange Dark Chocolate (Print)

Velvety dark chocolate ganache with vibrant candied orange zest, coated for a luscious finish.

# Ingredients:

→ Ganache

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter, cubed
04 - 1 teaspoon pure vanilla extract

→ Candied Orange

05 - 1 medium orange, zested and finely chopped
06 - 2.1 oz granulated sugar
07 - 2 fl oz water

→ Coating

08 - 5.3 oz dark chocolate, chopped
09 - 2 tablespoons unsweetened cocoa powder, optional for dusting

# Directions:

01 - In a small saucepan, combine orange zest, sugar, and water. Bring to a boil, then simmer gently for 8 to 10 minutes until the zest is translucent and syrupy. Drain and spread zest on parchment paper to cool completely.
02 - 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.
03 - Stir in cooled candied orange zest. Cover and refrigerate the ganache for 1 to 2 hours, until firm enough to scoop.
04 - 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.
05 - 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.
06 - Dust truffles with cocoa powder before the coating sets for a matte finish, if desired.
07 - Let truffles set completely at room temperature or refrigerate for 10 minutes to speed up the process.

# Expert Tips:

01 -
  • Luxurious Texture: High-quality dark chocolate and heavy cream create a silky-smooth ganache that melts in your mouth.
  • Citrus Spark: The homemade candied orange adds a delightful chew and a burst of natural flavor.
  • Gifting Perfection: These elegant, artisanal truffles are the perfect homemade alternative to store-bought chocolates.
02 -
  • Liqueur Infusion: For a touch of liqueur, add 1 tbsp orange liqueur (like Grand Marnier) to the ganache during step 2.
  • Storage: Store truffles in an airtight container in the fridge for up to 2 weeks.
  • Garnish: For a festive look, sprinkle with extra candied orange zest or edible gold leaf before the coating sets.
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