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Chocolate Orange Truffles Rolled in Cocoa Powder

Chocolate orange truffles are made with smooth orange-zest ganache, chilled until firm, then rolled in unsweetened cocoa powder. A quick final chill helps the cocoa-coated truffles hold their shape before serving.
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Prep Time 15 minutes
Cook Time 3 minutes
chilling and resting 2 hours 35 minutes
Total Time 2 hours 53 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 75
Ingredients Method Notes

Ingredients
  

For the ganache
  • 8 oz chocolate semisweet, finely chopped
  • 0.5 cup heavy cream
  • 1 tbsp orange zest finely grated
  • 1 tbsp butter unsalted
  • 0.5 tsp orange extract
For rolling
  • 0.33 cup cocoa powder unsweetened

Method
 

Make the ganache
  1. Place the chopped chocolate in a medium heatproof bowl.
  2. Heat the cream and orange zest in a small saucepan over medium heat until steaming and small bubbles appear around the edge, about 2 to 3 minutes.
  3. Pour the hot cream mixture over the chocolate.
  4. Let stand for 5 minutes.
  5. Whisk from the center outward until smooth.
  6. Whisk in the butter and orange extract until fully incorporated.
  7. Cover the bowl and refrigerate the ganache until firm enough to scoop, about 2 hours.
Shape and coat the truffles
  1. Put the cocoa powder in a shallow bowl.
  2. Scoop the ganache into level tablespoon portions.
  3. Quickly roll each portion between your palms into a ball.
  4. Roll each truffle in the cocoa powder to coat.
  5. Arrange the truffles in a single layer in an airtight container.
  6. Refrigerate for at least 30 minutes before serving.

Notes

For neat truffles, work quickly while rolling so the ganache stays firm. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free version, use dairy-free chocolate, coconut cream, and vegan butter.