Save to Pinterest There's something about melting dark chocolate on a winter afternoon that stops time entirely. I discovered candied orange truffles while experimenting with leftover citrus zest and a block of quality chocolate, and what emerged was pure magic—rich, silky ganache studded with jewel-bright candied orange that catches the light. These truffles have since become my go-to gift, the kind that makes people pause mid-conversation to ask for the recipe. They're easier to make than they look, though the first batch taught me patience is everything.
My partner bit into one of these on Valentine's Day and got completely quiet, which is never a good sign until he asked if I'd made them myself. Watching someone taste something you've created, seeing their face soften—that's when food becomes a conversation. We've made them together every year since, and now he handles the orange zesting while I manage the chocolate, a rhythm we've perfected without ever discussing it.
Ingredients
- High-quality dark chocolate (70% cocoa), 200g: This is the foundation, so don't skimp—buy from a chocolate maker if you can, as supermarket versions sometimes taste waxy compared to couverture chocolate.
- Heavy cream, 100 ml: The cream is what makes ganache impossibly smooth, and using cold cream straight from the fridge ensures proper emulsification.
- Unsalted butter, 30g cubed: Butter adds silkiness and helps the ganache set at just the right texture for rolling; cold butter cubes melt more evenly than a single slab.
- Pure vanilla extract, 1 tsp: Use actual extract, not imitation, as it adds depth that complements dark chocolate and citrus beautifully.
- Medium orange, zested and finely chopped: Choose an organic orange if possible since you'll be eating the zest—the oils in the peel carry all the flavor.
- Granulated sugar, 60g: Sugar dissolves into the orange zest creating a glossy syrup that concentrates the citrus intensity.
- Water, 60 ml: Just enough to dissolve the sugar and candy the zest without over-diluting the orange flavor.
- Dark chocolate for coating, 150g: This can be the same type as your ganache or slightly lower quality since it's just the shell.
- Unsweetened cocoa powder, 2 tbsp optional: Use this for dusting if you want a matte finish and a subtle bitter note to balance the sweetness.
Instructions
- Candy your orange zest first:
- Combine the finely chopped zest, sugar, and water in a small saucepan and bring to a boil, then reduce to a gentle simmer for eight to ten minutes until the zest becomes translucent and the liquid turns syrupy. Spread the candied zest on parchment paper to cool completely—this is crucial as warm zest will break down your ganache.
- Build the ganache base:
- Place your chopped dark chocolate in a heatproof bowl, then heat the cream until it just starts to steam and tiny bubbles form at the edges. Pour the hot cream over the chocolate and let it sit undisturbed for one minute, which allows the heat to gently melt the chocolate without shocking it.
- Stir until glossy:
- Using a spatula or whisk, start stirring from the center and work outward, watching as the mixture transforms from grainy to smooth and shiny. Add the cold butter cubes and vanilla, continuing to stir until everything is fully incorporated and the ganache looks like silk.
- Fold in the candied orange:
- Once the ganache has cooled slightly, gently fold in your cooled candied zest, being careful not to crush the delicate pieces. Cover the bowl with plastic wrap and refrigerate for one to two hours until the mixture is firm enough to scoop without melting immediately.
- Roll the truffles:
- Using a melon baller or teaspoon, scoop portions of ganache onto parchment paper, then use your slightly warm hands (rub them under warm water if needed) to roll each portion into a smooth ball. Place the rolled truffles on a fresh parchment-lined tray and refrigerate for thirty minutes to firm up before coating.
- Melt your coating chocolate gently:
- Create a double boiler by setting a heatproof bowl over a pot of barely simmering water, making sure the bowl doesn't touch the water. Add your chopped coating chocolate and stir occasionally until completely melted and smooth, about five minutes.
- Dip with confidence:
- Using a fork, carefully lower each truffle into the warm melted chocolate, submerge it briefly, then lift it out and tap the fork gently on the rim of the bowl to remove excess chocolate. Place the dipped truffle back on your parchment-lined tray and work quickly since the chocolate sets fast.
- Add optional finishing touches:
- If using cocoa powder, dust it over the truffles while the chocolate coating is still wet and slightly tacky. Let the truffles set at room temperature for thirty minutes or refrigerate for just ten minutes if you're impatient like I always am.
Save to Pinterest There's a moment when you pull truffles from the fridge and hold one up to the light—you can see the glossy shell, the promise of what's inside, and you realize you've made something genuinely beautiful. My friends now expect a box of these every December, but the real gift is that making them has become my favorite meditation.
Storage and Shelf Life
Keep your truffles in an airtight container in the refrigerator where they'll last up to two weeks, though honestly they never last that long in my house. The cool temperature keeps the chocolate shell snappy and prevents the ganache from softening too much, and if you're gifting them, they actually travel well since the chocolate coating protects the delicate center during transport.
Flavor Variations Worth Trying
Once you master the basic technique, you can experiment endlessly—I've made versions with a splash of Grand Marnier added to the ganache for extra elegance, and another time I mixed in finely ground freeze-dried strawberries for a different kind of brightness. The candied orange is the star, but small tweaks keep the recipe feeling fresh each time you make it, and developing your own signature version is part of the joy.
Gifts and Presentation Ideas
These truffles arrive looking like they came from a fancy chocolate shop, which means minimal effort on presentation pays huge dividends in impression. Line a small box with parchment paper, nestle the truffles in, and if you're feeling fancy, top them with extra candied orange zest or a tiny piece of edible gold leaf—the visual contrast is stunning.
- Sprinkle extra candied orange zest over the top of each truffle before the chocolate coating sets for a jeweled appearance.
- Add one tablespoon of orange liqueur like Grand Marnier to the ganache for an adult version that tastes more sophisticated.
- Make extra candied orange zest while you're at it and keep it in a jar—it's incredible on desserts, in cocktails, or stirred into Greek yogurt.
Save to Pinterest Making these truffles has taught me that luxury doesn't require complexity, just attention and quality ingredients. Every box I give away carries that lesson, and I hope whoever receives them feels that care in every bite.
Recipe Help Center
- → How is the candied orange prepared?
Orange zest is simmered with sugar and water until translucent and syrupy, then cooled before mixing into the chocolate.
- → What type of chocolate is best for these treats?
High-quality dark chocolate with about 70% cocoa content works best to balance bitterness and sweetness.
- → Can the truffles be made ahead of time?
Yes, after shaping and coating, they can be stored refrigerated in an airtight container for up to two weeks.
- → What is the purpose of chilling the ganache?
Chilling firms up the ganache, making it easier to scoop and shape into smooth balls.
- → Are there any optional finishing touches?
You can dust the truffles with cocoa powder before the coating sets, or sprinkle with extra candied orange zest or edible gold leaf for decoration.
