Well now, look at these….
If heaven came in a small ball of dark chocolate truffles this would be it right here…
And, if the sight of these has completely stolen your attention, and you cannot wait to get into your kitchen and make these (I understand completely), I would suggest making double portions because – heaven or not – these dark chocolate and orange truffles are simply irresistible.
I’m not joking. The first test batch I made of these didn’t even make it to the “shaping the truffle mixture into truffle shapes” stage. I got as far as cooling the mixture down before a spoon to mouth kinda of situation just sort of happened – I have no idea how ???
And then another spoonful. And then another and another and another….
I don’t like to admit it (ok, maybe I do?) but I finished the entire batch in one very fast, face-smeared-with-chocolate sitting. I sat in the kitchen overcome by that all too familiar feeling of chocolate induced satisfaction intermingled with excessive chocolate eating ridden guilt.
I overcame the guilt pretty quickly (after a few obligatory seconds) but the satisfaction lasted about 24 hours. ???
And then I made another batch to show you guys.
I won’t lie. The restraint it took not to eat the truffle mixture from the bowl – you know, and actually shape them, dust them, and photograph them – was immense. So much so that, as reward, I think I may just eat the entire batch to myself.
And, if you are a chocoholic just like me, I think you will consider that reward just and deserved.
Chocoholics unite! ????????
What we have here today – namely awesome dark chocolate and orange truffles – may not be the healthiest thing around, and it may be breaking a few of my “made from scratch” sort of rules.
It is hardly a wholesome, clean-eating recipe especially considering that each and every ingredient in these truffles, bar the freshly squeezed orange juice, has been processed one way or another.
But, first of all, we all need our vices and, if the occasional binge on dark chocolate and orange truffles is going to be your vice well…. I think you could do a lot worse.
And second, this is still a “made from scratch” sort of recipe. You are still making your own chocolate truffles rather than running down to the convenience store and buying a box of them. You know exactly what is going inside these truffles; there is no long list of unfamiliar sounding ingredients, no added preservatives, colourings etc…
None of that.
But let’s get away from justifying these little balls of wonder because high quality chocolate (especially when turned into decadent truffles) should never need justifying, right?
So when you’re expecting company and you want to impress them with some homemade sweet treats, this is the way to go.
They are so easy to make. No, seriously. First of all you throw everything into a bowl and melt over a pan of simmering water. Then they go into the fridge for a few hours to cool and solidify slightly before you roll them into truffle shapes and dust with dark chocolate…
Or, if you’re like me, you completely skip the shaping stage and attack that truffle mixture with a spoon; bring on the chocolatey satisfaction and guilt I say!
Recipe inspired and adapted from these delicious 5 Ingridient Whiskey Dark Chocolate Truffles (please make these too because they are Yum dot com!)
Boozy Dark Chocolate and Orange Truffles
Prep Time: 15 mins (plus a few hours to chill) || Cook Time: 10 mins || Makes: 30 to 45 truffles
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- 450g of Dark Chocolate
- 50g Butter
- 80ml Thickened cream
- 80ml Cointreau
- 50ml fresh orange juice
- Cacao powder for dusting
- Place all the ingredients in a large heatproof bowl and place over a pan of simmering water. Stir constantly until all has melted and combined into gooey, chocolatey awesomeness.
- Place in the refrigerator and allow to cool completely (3 to 4 hours but up to 6 is preferred)
- Remove from the refrigerator. With a teaspoon/ melon baller/ cookie dough scoop or similar, scoop out the desired amount of truffle and roll between your hands to form a ball. Roll in the cacao powder and place on a plate or container.
- Can be enjoyed immediately (it is best to serve them whilst chilled otherwise they melt and become gooey and sticky – not a completely terrible situation but not quite the desired effect) or stored in the refrigerator for up to a week.