Ingredients:

  • 1 cup (240ml) heavy cream (double cream), minimum 36% fat
  • Zest of 1 large orange (organic, if possible)
  • 8 ounces (225g) dark chocolate (70% cacao or higher), finely chopped
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons (30ml) orange liqueur (such as Cointreau or Grand Marnier)
  • 1/4 cup (30g) powdered sugar (icing sugar), sifted
  • 8 ounces (225g) dark chocolate (50-60% cacao), finely chopped
  • Zest of 1/2 orange, finely grated, for coating (optional)
  • High-quality cocoa powder for rolling (optional)

Instructions:

  1. Heat cream and orange zest gently in a saucepan. Simmer briefly. Strain, cool, and refrigerate.
  2. Melt the chocolate in a double boiler or heatproof bowl over simmering water, stirring frequently until smooth. Remove from heat.
  3. Stir in softened butter, orange liqueur (or juice/extract), and powdered sugar into the melted chocolate until smooth and well combined.
  4. Gradually stir in the orange-infused cream (if using), until fully incorporated.
  5. Pour the mixture into a baking sheet lined with parchment paper. Spread evenly. Cover and chill in the refrigerator for at least 2 hours, or preferably overnight, until firm enough to roll.
  6. Scoop small portions of the chilled chocolate mixture using a melon baller or small spoon. Roll each portion into a ball between your palms. Place on a clean parchment-lined baking sheet.
  7. Chill the shaped truffles for another 30 minutes to firm up.
  8. Melt the remaining chocolate (if using) using the double boiler method or microwave. Temper chocolate for a glossy finish (optional). Dip each truffle into the melted chocolate using a fork. Let excess chocolate drip off. Place on a parchment-lined baking sheet. Alternatively, roll the truffles in cocoa powder or orange zest.
  9. Allow the coated truffles to set at room temperature or in the refrigerator.