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Classics, Chocolates and Pralines

Homemade Orange Chocolate Truffles with Ganache Filling

by Lisa

Trained pastry chef

Homemade milk chocolate truffles with a creamy orange ganache filling

4.6 (10)out of 5, 10 ratings

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Prep
1 hr
Bake
12 hr 45 min
Total
13 hr 45 min
Makes
40

With the first bite, the creamy orange ganache meets the milk chocolate on the tip of your tongue, and in that moment you understand why the effort with the truffle shells is really worth it. I don't use a ready-made filling here, but a real ganache made from milk couverture chocolate, fresh cream and organic orange zest. That gives the truffles a full, sunny orange flavor you would normally only know from a pastry shop. By the way, milk chocolate and orange are my favorite combination, much rounder than dark chocolate with citrus.

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My tip up front: let the cream steep with the zest for a moment before the chocolate goes in. Then the ganache really has flavor and doesn't taste like chocolate with a hint of citrus, but like real orange. A small splash of Cointreau rounds things off and gives the filling a lovely grown-up touch. Here is my recipe for homemade orange truffles, where the filling won't run out again when you close the shells:

Ingredients

Makes 40

  • 7 ¾ oz220 gcouverture chocolatemilk chocolate. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 tspglucose syrupA clear, thick syrup that keeps sugar from crystallizing. In the US use light corn syrup; in the UK, liquid glucose.
  • 1 to 2 tbspCointreau
  • zest of 1 to 2 orangesorganic
  • chocolate truffle shellsReady-made hollow chocolate shells that are filled with ganache and closed to make truffles. In the US and the UK, chocolate truffle shells are sold online.
  • couverture chocolatemilk chocolate, for coating

Method

  1. Bring the orange zest to a boil with the cream & glucose syrup and let it steep for 2 to 3 minutes.

  2. Pour the hot cream over the couverture chocolate and stir in the Cointreau. Let the ganache come to room temperature.

  3. Fill the ganache into the truffle shells. Leave them loosely covered for 12 hours.

  4. Temper the couverture chocolate and use it to pipe lids onto the truffle shells. Let the lids set completely, then release the truffles from the blister tray and put them into a bowl.

  5. Roll the truffles in couverture chocolate twice, let them set and decorate them as you like.

Questions and answers

Do orange and chocolate really go together?
Absolutely, and they go together incredibly well. The fruity acidity of the orange cuts through the sweetness of the chocolate and gives you that fresh, lively flavor. Milk chocolate is my favorite here, because it is a little creamier than dark chocolate and wraps around the orange beautifully.
What chocolate is best for truffles?
I use real couverture chocolate, not a chocolate bar from the supermarket shelf. Couverture has a higher cocoa butter content and is easier to temper and work with. For the filling in this recipe I use milk couverture chocolate, because it simply pairs best with orange.
Can I make the orange truffles without Cointreau?
Yes, the truffles work without alcohol too. Just leave out the Cointreau and add a little more orange zest or a splash of freshly squeezed orange juice instead. The flavor will be a bit more subtle, but still really lovely.
How long do homemade orange truffles keep?
Stored somewhere cool, the truffles keep for about two weeks, sometimes a little longer if they were made very cleanly. Important: not in the fridge, because the chocolate absorbs moisture there and turns gray. A cool pantry or a dark cupboard is ideal.
Why do I really need organic oranges for the zest?
Because the peel of conventional oranges is often treated with wax or pesticides, and we definitely don't want that inside our truffles. With organic oranges I can grate the peel without worrying and get the full flavor.
What can I do if my ganache turns grainy?
That usually happens when the cream was too hot or the ganache cooled down too quickly. My trick: add a small splash of warm cream and stir gently, and it often comes back together. The glucose syrup also helps keep the ganache stable in the first place.