Chocolate Orange Truffles

Chocolate Orange Truffles

63 Reviews 8 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    5 h 30 m
Recipe by  Terry

“Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate.”

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Adjust Servings

Original recipe yields 2 dozen



  1. In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.
  2. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
  3. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
  4. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

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Reviews (63)

Rate This Recipe


The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as directed and pour it over the chocolate and zest. Cover and let sit for 10 minutes, then stir. Add the liquor last. Let the mixture sit in the fridge overnight... it will be more firm and have better orange flavor the next day. I would *not* recommend adding oil to the chocolate used for coating as it slows it from hardening. Also, do not be tempted to freeze the filling... the chocolate shell will crack if the filling is frozen!



A HUGE hit for Christmas! Definitely chill well between steps and I put the balls in the freezer for 30 minutes before dipping in the chocolate, which gave them a very professional look as the chocolate coating firmed up immediately. This one is perfect for a busy cook as the steps can take place over the course of a couple of days. Double the recipe because everyone will want them!



Very delicious and easy! I made these to give as homemade Valentine's Day candy. I would make the following recommendations to the recipe: double the recipe, I ended up with 28 very small chocolates. I would double the recipe and make larger balls. I had trouble getting my filling to get firm enough. Even after 2+ hours of chilling it wasn't firm enough to roll. So I scooped out the size balls I wanted onto a lined cookie sheet, then placed them in the FREEZER for 30 minutes, then I rolled them into balls, and "froze" for another 15 minutes longer before rolling them in the cooled chocolate coating.

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Amount Per Serving (12 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Twilight Dark Chocolate Truffles


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Dark Chocolate Cabernet Truffles