Chocolate

Dark chocolate and orange truffles

casaveneracion.com Dark chocolate and orange truffles

If you find that strawberries and chocolate go together well, wait ’till you pair chocolate with oranges. Twice as good; maybe, even more.

The inspiration came from a childhood memory. We used to buy bags of mini-chocolate bars, a local brand — Mayfair, if I remember correctly, that came in different flavors and varieties. A bag contained a hundred pieces of individually wrapped nuggets some of which had nuts, others were flavored while the rest were plain. My favorite was the orange-flavored nuggets. No nuts. Just chocolate that smelled and tasted wonderful in a most exquisite way.

I thought I’d translate that memory into something edible — no, not chocolate bars nor nuggets but orange-flavored truffles. No artificial flavoring; I used finely grated orange zest. I wasn’t sure if Speedy would like them (he’s a strawberry and chocolate person) but, after trying them, well… we bought another bag of dark chocolate morsels and he will be procuring more oranges soon. Yes, Speedy loved the dark chocolate and orange truffles.

Dark chocolate and orange truffles
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 
Servings: 8
Author: CASA Veneracion
Ingredients
  • 1 cup dark chocolate morsels
  • 2 tablespoons cream
  • 2 tablespoons butter
  • a tiny pinch of coffee powder
  • a tiny pinch of salt
  • zest from two oranges (see guide on zesting citrus)
  • cocoa powder sifted
  • powdered sugar sifted
Instructions
  1. Place the chocolate morsels in a mixing bowl.
  2. Heat the cream, zest and butter until just starting to simmer. You can do this on the stovetop or in the microwave. Pour over the chocolate, add the coffee and salt, and stir until smooth. Scrape into a shallow bowl, cover and chill in the fridge until firm enough to shape into balls (see visual guide in the dark chocolate truffles recipe in the archive).
  3. Using a teaspoon, scrape the chocolate to form one-inch balls. You should be able to make about eight balls. Roll half of the balls in powdered sugar and half in cocoa powder. Keep chilled until serving time.
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