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.
This recipe was featured as part of our Academy Awards Cocktail Party menu, as well as our DIY Holiday Gifts Advent Calendar.
- Yields: About 60 truffles
- Difficulty: Easy
- Total: 40 mins, plus refrigeration time
- Active: 40 mins
Ingredients (6)
- 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
Instructions
- 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.
