Of the many food items known for Christmas time (although this one might be UK specific), a Chocolate Orange (from a certain Terry) must be up there with an all-time favourite. With the excitement of finding one in your stocking on Christmas morning, then the satisfying wack to release the chocolaty segments from their core, then nibbling on the segments in a satisfying portion while watching Christmas films. Chocolate orange is a great flavour combination so why not leave Santa out some Chocolate Orange Truffles? This recipe with only 3 ingredients, is perfect for when you are time is pressed on the run-up to Christmas and great to get the kids involved rolling the ganache filling and rolling in the cocoa powder.
These truffles use Terry’s Chocolate Oranges to make the milk chocolate ganache, however, if they are hard to find where you live, then milk chocolate and a good quality orange essence to taste will achieve the same effect. Normally, if you were making a firm ganache for truffles with dark chocolate, you would use equal ratio of dark chocolate to double cream, but when using milk chocolate, you need to use more chocolate to help set to firm rolling ganache – 2.5 to 1 milk chocolate to cream. Because of this, this is a large batch of ganache to get you through the holiday period.
Normally, I would also roll the truffles in melted milk chocolate and then the cocoa, but with time pressure around the holidays, I’ve cut this step out to save some time and you still send up with a delicious and decadent cocoa-dusted truffle that works well for gift giving, treats for visitors or just whilst Christmas film watching.
Equipment You'll Need
Chocolate Orange Truffles Recipe
- Total Time: 15 minutes
- Yield: 25 Truffles 1x
Description
Makes 25 Truffles
Ingredients
- 270ml Double Cream
- 675g Milk Chocolate Oranges or Milk Chocolate and Orange Extract to taste
- Cocoa Powder to Coat
Instructions
- In a large pan, pour in the cream and gently heat the cream. Slowly bring the cream to a boil. While heating put the chocolate in a glass bowl.
- Once the cream has come to a boil, pour the warm cream over the chocolate and mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, and cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints. Using a teaspoon, scoop out the ganache and roll into balls.
- Drop a ball at a time into the cocoa powder and coat, fish the truffle out with a truffle fork or dinner fork, place it back onto the parchment-lined tray, and return to the fridge to chill.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Confectionery
- Method: Melting
- Cuisine: British
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