I’ve recently fallen back in love with orange flavoured-chocolate (I over indulged on Terry’s Chocolate Orange a couple of years ago and had to avoid the stuff for a while), and these dark chocolate and orange flavoured truffles are absolutely heavenly.
You need to make sure that you have a good few hours to hand in order to make these as they have to be chilled at various stages to set the chocolate. Perfect as little gifts, as sweet treats at a festive dinner, or to simply accompany a festive coffee with your bestest chum! Enjoy!
200g dark chocolate
200ml double cream
2-4 tbsp orange essence
cocoa powder (for truffle rolling)
300g milk chocolate
50g white chocolate
ready-to-roll fondant in red & green
icing sugar (for fondant rolling)
piping bag/small sandwich bag
1/ Break up dark chocolate into small pieces, place in a medium-sized bowl, and put to one side.
2/ In a small saucepan, gently warm double cream until it just begins to bubble.
3/ Remove from heat, pour warm cream onto dark chocolate, and whisk until all the chocolate has melted. Add orange essence a capful at a time to taste.
4/ Place mixture in fridge for at least two hours, until firm and pliable.
5/ Coat hands in cocoa powder to prevent mixture sticking, and roll into balls. The mixture will make between 10 and 14 truffles depending on how big you want them to be. Don’t worry too much if they’re not perfect spheres – they’ll still look awesome once decorated!
6/ Place in fridge for an hour to firm up.
7/ Melt milk chocolate in microwave. It’s best to do this in 10 second bursts, stirring in between, to avoid burning.
8/ Balance a truffle on a fork, spoon the melted chocolate over the truffle, allowing it to drip down the sides to create a smooth coating. Touch up as neccessary to fill in any gaps! Once all covered, place back in the fridge for 10-15 minutes to set.
9/ Using a dusting of icing sugar to prevent a sticky situation, roll out the green fondant on a flat surface and, using a sharp knife, cut out enough little holly leaves for there to be two per pud. Roll out three little red berries for each pud too.
10/ Melt white chocolate in the microwave, again in 10 second bursts to prevent it burning.
11/ Place melted chocolate in a piping bag or sandwich bag, and snip off a corner to create a small hole.
12/ Pipe a dollop of white chocolate on top of each truffle, allowing it to begin to drip down the sides.
13/ Top with holly leaves and berries, and stand back to marvel the masterpiece that you have just created!
Check out #CAKE’s bakes of Christmas past:
The Twelve Bakes of Christmas 2015
Chocolate Gingerbread Men
Chocolate Orange Chocolate Puds
The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël