These truffles are refreshingly simple: Just melt chocolate with cream, stir in all things orangy, let the chocolate set up, and roll into petite bites. Serve them to your sweetie for brownie points, or as a stellar finishing touch at your next cocktail party.
What to buy: Look for marmalade with lots of zest to ensure you’ll have a chewy orange bit in every bite. We like St. Dalfour brand.
Game plan: The truffles can be made up to 2 days in advance and stored in an airtight container at room temperature. Their orange flavor diminishes a little each day, though, so they’re best the same day they’re made.
- Yields: About 60 truffles
- Difficulty: Easy
- Total: 40 mins, plus refrigeration time
- Active: 40 mins
- 1 pound bittersweet chocolate, finely chopped (about 3 cups)
- 1/2 cup heavy cream
- 1/4 cup orange marmalade
- 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1/4 cup unsweetened cocoa powder
- Place a medium saucepan filled with about 1 inch of water over medium-low heat until just simmering. Place chocolate in a medium glass or metal bowl and set the bowl over (but not touching) the simmering water. Add cream and stir until chocolate is smooth and melted, about 8 minutes.
- Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
- Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.
- Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.