Spiced chocolate orange truffles

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Another batch of chocolate truffles, this time with orange and a few drops of Fiori di Sicilia, an intensely fragrant citrus extract, often used in panettone.

As with all cooking, a good quality chocolate with a high percentage of cocoa solids is essential, but I often get these from the budget supermarkets: certainly as good quality as the brand names, but much cheaper.

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Spiced chocolate orange truffles

Finishing them off!

You can roll the truffles in either good quality cocoa powder or crushed chocolate flakes, but I like to dip these truffle in melted or ideally tempered dark chocolate and finish with a sprinkling of finely grated orange zest.

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Spiced chocolate orange truffles

Storage

These truffles should be kept in the fridge, where they will sit happily for 2 weeks.

Recipe: spiced chocolate orange truffles – makes about 30

  • 100ml double cream or single cream
  • 150g good quality dark chocolate (around 70% cocoa solids)
  • finely grated zest of 1 large orange
  • 2 tablespoons Cointreau, optional, or the juice of 1 orange
  • 5 drops of Fiori di Sicilia
To finish:
  • 200g dark chocolate, melted or tempered
  • finely grated orange zest

(1) Heat the cream, most of the orange zest and the Fiori di Sicilia in a small pan until the cream just comes to the boil. Remove from the heat and leave for 2-3 minutes to cool slightly.

NB: if the cream is too hot, it can cause the chocolate so split and go grainy. If it does split, simply beat in a splash of cold cream and it will come back together.

(2) Put the chocolate into a small bowl and pour the cream over it. Give the bowl a gentle shake to help the cream settle and leave for about 5 minutes to allow the hot cream to slowly melt the chocolate.

(3) Stir well to give a smooth, shiny ganache and stir in the Cointreau or orange juice.

(4) Chill for several hours or overnight until set and then take a teaspoon or so at a time, roll lightly into balls and then dip in the melted chocolate: a cocktail stick makes life easier: just lift out of the bowl of chocolate, allowing the excess to drp back into the bowl, and place on prachment. If there is a hole where the cocktail stick was, dab a little melted chocolate over.

(5) Sprinkle over a little orange zest and leave to set. Keep chilled.

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Spiced chocolate orange truffles

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking & eating.

12 thoughts on “Spiced chocolate orange truffles”

  1. Philip, I am absolutely addicted to Fiori di Sicilia – in fact, sometimes I just open the bottle to smell that fragrance, which I find so amazing! I added to Royal icing recently, just a tad… it worked quite well… Now you are tempting me with the truffles.. – you did not have to temper the chocolate? (that makes it even better in my book)

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    1. I adore it too, such a thrilling aroma and flavour. Yes, it’s fab with icings and I just added a few drops to some festive macarons. I usually temper the choc but this time I just melted it

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