Chocolate Orange Truffles
Sweet truffles with a light tangy note and a citrus aroma, which will definitely become the star of the evening or a perfect way to start the day with coffee.
- Vegetarian
- Egg-free
- Nut-free
- For the truffle ganache:
- 30 g milk chocolate
- 15 g heavy cream
- 4 g butter
- 6 g cocoa powder
- For the orange filling:
- 25 g orange juice
- 4½ g lemon juice
- ¹⁄₁₀ piece zest of orange
- 5 g sugar
- ⅕ g agar-agar
- ½ g gelatin
Ingredients
- For the truffle ganache:
- 30 g milk chocolate
- 15 g heavy cream
- 4 g butter
- 6 g cocoa powder
- For the orange filling:
- 25 g orange juice
- 4½ g lemon juice
- ¹⁄₁₀ piece zest of orange
- 5 g sugar
- ⅕ g agar-agar
- ½ g gelatin
Method
- 1
For the ganacheGanache — A mixture of chocolate and cream, commonly used as a base for creams, mousses, fillings, and truffles., combine the cream and butter. Heat until just boiling.
- 2
Pour the hot cream mixture over the finely chopped chocolate and stir until smooth.
- 3
Cover the ganache with plastic wrap, making sure it touches the surface, and refrigerate for at least 3 hours to stabilize.
Chef's tip:
After chilling, the ganache should be firm. It should be easy to roll into a ball, hold its shape, and not spread.
- 4
For the orange filling, combine the lemon juice and orange juice.
Chef's tip:
Use freshly squeezed juice. I prefer blending peeled citrus segments and then straining them through a fine sieve to extract the maximum flavor.
- 5
In a separate bowl, mix the sugar and agar-agar, then whisk the mixture into the juice. Add the orange zest and place over low heat.
- 6
Bring to a boil and simmer for about 5 minutes to activate the agar-agar.
- 7
While the filling is cooking, bloom the gelatin in cold water. Use 5 ml of water for every 1 g of gelatin.
- 8
Once the orange mixture is ready, let it cool at room temperature for 10–15 minutes, then stir in the gelatin.
- 9
Pour the filling into a mold or shallow container in a layer about 1 cm thick. Refrigerate for 1.5–2 hours until set.
- 10
Cut the orange filling into 1–1.5 cm cubes.
- 11
Take a portion of the ganache, place a cube of filling in the center, and roll it into a ball.
Chef's tip:
Ganache melts quickly, so work fast to keep the truffles neat and perfectly round. Wearing gloves will also help keep your hands clean.
- 12
Coat the truffles in cocoa powder and refrigerate for another 30–60 minutes to firm up.
- 13
Serve the truffles as a dessert, with coffee or tea, or enjoy them as a sweet snack. Enjoy!
Chef's tip:
The truffles can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
