Here we go my first ever recipe! What a scary moment but let me present you my not-so-scary chocolate and orange truffles recipe. I came up with this recipe a couple of months ago because
1) citrus season had just started,
2) the year-end celebration might have been behind us but I still felt like indulging a tiny bit more (and what is more indulgent than orange truffles),
3) my twin sister loves Cadbury Terry’s Chocolate Orange Ball but living in France she can only get her hands on some when she goes to the UK once a year to see a West End play with her friends or to see Julie Andrews talk about her life for a couple of hours, and wouldn’t it be nice for her to get her favourite chocolate combination all year long?
Now I’ll paint a picture for you. As soon as you will take a bite of these orange truffles, a thin layer of chocolate will split open between your teeth, revealing a soft chocolate ganache with a deep lingering taste and oozing, sharp orange curd. Nice right? A box of them would make a nice gift for your loved ones, if you don’t munch them all in one day as I do.
A LABOR OF LOVE
Don’t be put off by how long they take to make, the actual preparation takes 1h15, not 5 hours. But you have to put them in the freezer for 1 hour between each layering stage so the layers will get hard enough to add another layer on top without mixing and you won’t end up with a goopy mess. And during this time you can do whatever you want. This orange truffles recipe is pretty forgiving and you could forget the truffles overnight in the freezer and finish the last coating stage the day after.
Truffles are pretty easy to do as they are just pieces of cold ganache covered in a layer of melted chocolate. To make the ganache you just need to pour hot cream on chocolate pieces and stir. Afterward, you cover your ganache cut in rectangles with melted chocolate. As the chocolate cools down and hardens, a thin layer of chocolate will cover your truffles. And when you’ll bite into your orange truffles the chocolate layer will break in dozen pieces in your mouth while the orange curd oozes out and blends with the chocolate ganache. You don’t need any special skill for this recipe, just patience and an understanding of bain-marie or hot-water bath.
HOW TO MAKE THE PERFECT ORANGE CURD?
I used Cupcake Jemma’s lemon curd recipe as a basis for my orange curd, tweaking a bit to make it orange-y. I would advise you to go check her video if you have never made curd before and you need a confidence boost. It’s crucial that you cook your curd bain-marie style, meaning in a heatproof bowl over a pan of simmering water. Be careful as the water should not touch the bottom of your bowl. This is to make sure that the eggs in the curd will cook through on a very low eat and your curd won’t curdle. If the heat is too high your curd will definitely curdle and you will end up with orange scrambled eggs. If the heat is too low and the texture of your curd did not change after 10 minutes of stirring, you could crank up the heat a bit for the last 5 minutes.
Don’t worry it IS really easy, you just need to dedicate 15 minutes of your life to whisking over a stove. You could also forget about making your own curd and use a store-bought one if curds are actually a thing in your country and are available. This curd recipe makes more than what is needed for this orange truffles recipe, it fills about a 275 ml jar. You could drizzle the leftover curd on some fluffy pancakes with fresh berries or spread it on scones and toasts as the British do. You could also freeze the leftover curd for up to 1 month (thaw overnight in the refrigerator before using).
Are you looking for other confection recipes? Here are some of my favorites:Print
A thin layer of chocolate covers a soft chocolate ganache filled with an oozing and sharp orange curd. The perfect truffle!
For the orange curd:
- 5 egg yolks
- 2 whole eggs
- 110g caster sugar (1/2 cup)
- zest of 1 orange
- 100ml orange juice (about 2 oranges) (7 tbsps)
- 2 tbsp orange blossom
- 60g cold unsalted butter, chopped (5 tbsp)
For the chocolate truffles:
- 125g cream (1/2 cup)
- 2 tbsp of water
- 20g caster sugar (2 tbsp)
- 350g chocolate, coarsely chopped (I used a 70% chocolate but a lower percentage would also work) (2 cups)
- 20g unsalted butter,chopped (1 ½ tbsp)
- 100g cocoa powder (1 cup)
For the orange curd:
- First make the curd. Set a saucepan filled with 5 cm (2 in) of water over low heat and let it simmer. In a heatproof bowl combine the eggs and egg yolks, sugar, zest, orange juice, and orange blossom. Put the heatproof bowl on top of the saucepan and make sure that the bottom of the bowl does not touch the water
- Keep it on a low simmer and whisk until the curd thickens, about 15 min. Do not let it boil! If the temperature is too high you will end up with orangey scrambled eggs, so be patient. If the texture of your curd did not change after 10 minutes of stirring, you could crank up the heat a bit for the last 5 minutes. To make sure it’s ready, coat the back of a wooden spoon with the curd and trace a line across the back of the spoon with your fingertip. If the line remains visible, the curd is thick enough.
- Remove the bowl from the stove, dry the bottom of the bowl with paper towels and add in the cold butter. Stir until all the butter pieces are melted.
- If your curd is lumpy, pass it through a fine-mesh sieve into another bowl first. If not, directly pour it in a can and store it in the fridge while you continue with the truffles.
For the chocolate truffles:
- Line an 18*13cm pan (7*5 inch) with 2 overlapping strips of cling film that are wide and long enough to cover the bottom and sides of the pan with 10cm of overhang on each side. Put 150g of the chopped chocolate in a large bowl.
- In a small saucepan combine the cream, water and sugar and bring to the boil.
- Pour it over the chopped chocolate, then stir until everything is melted. Add the butter and stir again.
- Pour half of this melted chocolate preparation in the prepared cling-filmed pan, cover it with the overhanging cling film and place in the freezer for 1 hour.
- After 1 hour touch the chocolate layer and if your finger didn’t sink in a pool of melted chocolate, evenly spread 8 tbsp of chilled orange curd on it. Pop it in the freezer for another hour.
- Check again if the preparation is hard enough and pour over the second half of melted chocolate. If the melted chocolate got hard in the meantime, rewarm it gently by putting the bowl on top of a saucepan filled with 5cm of simmering water. Make sure the bottom of the bowl does not touch the water.
- Pull the overhanging cling film on top of the truffles to cover them and put in the freezer for 2 hours or overnight.
- Take the truffles out of the pan and cut them in small rectangles. Don’t worry too much about cutting them in identical shapes because they will all end up looking a little different after having been covered in melted chocolate. The curd will ooze out a bit and if the three layers don’t stick together, don’t worry about it.
- Melt 200g of chocolate in a bowl on top of a simmering pan of water and pour it in a narrow bowl. Put the powdered chocolate on a plate.
- One by one drop the chocolate and orange truffles in the chocolate bowl and move them around to fully coat them. Then drop them off on the powdered chocolate plate and cover them. It will be messy and your hands will soon be covered in chocolate so wear an apron.
Store in a plastic container in the fridge for up to 3 days.
- Serving Size: 1
- Calories: 202
- Fat: 10
Keywords: chocolate, orange, truffles, confections