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pile of chocolate and orange truffles

Chocolate and orange truffles

  • Author: Amélie
  • Prep Time: 1 hour 15 minutes
  • freezing: 4 hours
  • Cook Time: 15 minutes
  • Total Time: 5 hour 30 minutes
  • Yield: 20 truffles 1x
  • Category: Confections
  • Method: Stove
  • Cuisine: French

Description

These chocolate and orange truffles are unforgettable! A thin chocolate layer covers a soft chocolate ganache and oozing orange curd.


Ingredients

Scale

For the orange curd:

  • 5 egg yolks
  • 2 whole eggs
  • 110g granulated sugar (½ cup)
  • zest of 1 orange
  • 100ml orange juice (about 2 oranges) (7 tbsp)
  • 2 tbsp orange blossom water (optional)
  • 60g cold unsalted butter, chopped (½ stick)

     

For the chocolate truffles:

  • 125g heavy cream (½ cup)
  • 2 tbsp of water
  • 20g granulated sugar (2 leveled tbsp)
  • 350g baking chocolate, coarsely chopped (I used 70% cocoa but a lower percentage would also work) (12 oz)
  • 20g butter, cubed (1 heaped tbsp)
  • 100g unsweetened cocoa powder (1 cup)

 


Instructions

For the orange curd:

steps to make an orange curd

  1. Set up the bain marie. Set a saucepan filled with 5 cm (2 in) of water over low heat and let it simmer. In a large heatproof bowl combine the eggs and egg yolks, sugar, zest, orange juice, and orange blossom (if using). Put the heatproof bowl on top of the saucepan and make sure that the bottom of the bowl does not touch the water.

     

  2. Cook the curd. 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.

     

  3. Add in the butter. 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 into a jar and store it in the fridge while you continue with the truffles.

 

For the chocolate truffles:

steps to make chocolate and orange truffles

  1. Prepare the pan. Line an 18*13cm pan (7*5 inch) with 2 overlapping strips of plastic wrap that are wide and long enough to cover the bottom and sides of the pan with 10cm of overhang on each side.

     

  2. Make the ganache. In a small saucepan combine the cream, water and sugar and bring to a boil. Put 150g (5 oz) of the chopped chocolate into a medium-sized bowl. Pour the hot liquid over the chocolate then stir until everything is melted. Add the butter and stir again.

     

  3. Layer up. Pour half of this melted chocolate preparation into the prepared pan, cover it with the overhanging plastic wrap and place it 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 the melted chocolate. If the melted chocolate hardened and is not spreadable anymore, 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 plastic wrap on top of the truffles to cover them and put the pan in the freezer for 2 hours or overnight.

     

  4. Cut the truffles. Take the truffles out of the pan and cut them into small rectangles. Don’t worry too much about cutting them into 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.

     

  5. Cover them in melted chocolate and then cocoa powder. Melt the remaining 200g (7 oz) of chopped chocolate in a heat-proof bowl placed on top of a simmering pan of water. Pour the melted chocolate into a narrow bowl. Put the cocoa powder on a plate. Drop a truffle into the melted chocolate bowl and move it around to fully coat it. I use a tablespoon. Then drop the truffle off onto the plate with the cocoa powder and move it around until it is fully coated. It will be messy and your hands will soon be covered in chocolate so wear an apron! Repeat with the other truffles and place the truffles on a serving platter or into an airtight container. Put in the fridge until serving time.  

Notes

Store in a plastic container in the fridge for up to 2 weeks.


Nutrition

  • Serving Size: 1
  • Calories: 170

Keywords: christmas baking recipes, orange curd recipe, chocolate gifts christmas