Chocolate Orange Truffles saved me during one of those last minute dessert panics. You know the moment. Guests are coming, the sink is full, and you suddenly remember you promised something sweet. These little bites taste fancy but take less effort than you think. They melt in your mouth, smell like a cozy winter kitchen, and look adorable on a plate. I’ve made them for holiday parties, lazy Sunday treats, and even as a little gift for a friend who needed a pick me up. If you’ve got chocolate, cream, and an orange, you’re already halfway there.
Why you’ll love this recipe:
These truffles are rich, smooth, and gently perfumed with orange. The chocolate flavor stays front and center, while the zest brightens everything up. If you’re after a dessert that feels special without hours of prep, this is it. The mixture chills, you scoop, roll, and coat. That’s the whole deal.
They also make great gifts. I pack them in little tins or small boxes with parchment and a bit of ribbon. They look like something from a fancy shop but taste fresher and more chocolatey than most store bought treats. Plus, you can customize the outside. Roll in cocoa for that classic look, coat in chopped pistachios for some color, or dip in melted chocolate for a glossy finish.
They’re friendly to different schedules. Make the ganache the night before and roll them the next day. Serve them cold for a firmer bite or let them sit at room temp for 10 to 15 minutes for a softer, meltier center. Either way, they’re a crowd pleaser and a sneaky little confidence booster in the kitchen.
“I made these for my book club and everyone asked which bakery I used. When I said I rolled them while catching up on a show, jaws dropped. Best easy dessert ever.”
They’re also economical. A small amount of good chocolate goes a long way when you turn it into truffles. A single batch gives you a sweet little mountain, perfect for sharing. 
Ingredients in this recipe:
Here’s what I use most often, plus a few notes so you get the exact texture you want.
- Dark chocolate 60 to 70 percent cocoa, 300 g or about 10.5 oz, finely chopped. Good chocolate matters here. If you only have chips, chop them smaller so they melt smoothly.
- Heavy cream 180 ml or 3/4 cup. This gives you that silky center. Use full fat cream for best results.
- Unsalted butter 30 g or 2 tablespoons, room temperature. Butter makes the centers extra velvety and helps them set just right.
- Fresh orange zest 1 to 1.5 teaspoons, very finely grated. I use a microplane so it blends into the ganache. Wash and dry the orange first.
- Vanilla extract 1/2 teaspoon. Optional, but it softens any sharp edges in the chocolate.
- Fine sea salt a small pinch. It makes the chocolate taste deeper and the orange pop.
- Coatings choose your favorite: unsweetened cocoa powder, finely chopped nuts, shredded coconut, or melted chocolate for dipping. Start with about 1/2 cup of whatever you like.
Good to know: If you use milk chocolate, cut the butter in half and keep an eye on sweetness. For white chocolate, reduce cream by a tablespoon or two since white chocolate melts thinner. If you want a stronger citrus note, add a drop or two of pure orange extract, but go very light. 
How to Make Chocolate Orange Truffles:
Step by step method
- Chop the chocolate into small, even pieces and place it in a heatproof bowl. The smaller the pieces, the smoother the melt.
- Warm the cream in a small saucepan over medium heat until steaming and tiny bubbles form at the edges. Do not boil. You should be able to dip a spoon in and feel it hot but not scorching.
- Pour the hot cream over the chocolate. Let it sit undisturbed for 60 seconds. This little rest helps the chocolate start melting evenly.
- Stir slowly with a spatula from the center out. When it looks glossy and nearly smooth, add the butter, orange zest, vanilla, and salt. Keep stirring until silky and lump free. If a few bits of chocolate resist melting, set the bowl over a pan with an inch of barely simmering water and stir gently for 15 to 30 seconds.
- Cover and chill the ganache in the fridge for 1.5 to 2 hours, or until firm enough to scoop. It should feel like soft clay when pressed.
- Line a baking sheet with parchment. Scoop small mounds using a teaspoon or a small cookie scoop. Aim for 1 inch balls. Pop the tray back into the fridge for 10 minutes if they warm up.
- Roll each mound quickly between your palms to smooth them out. If they get sticky, dust your hands with a little cocoa or chill again for a few minutes.
- Coat the truffles. Roll them in cocoa, nuts, or coconut, or dip in melted chocolate. If dipping, let the coating set on parchment. You can chill them to speed it up.
- Serve slightly cool or at room temperature for a softer bite. Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Make ahead and storage
You can chill the ganache for up to 24 hours before rolling. If it feels too firm to scoop, let it sit at room temp for 10 to 15 minutes and stir once or twice. Finished truffles keep their shape beautifully in the fridge. For gifting, pack them snug so they do not rattle around. If you are traveling with them, include a cool pack in warm weather.
Helpful equipment
A small cookie scoop gives you even sizes and saves time. A microplane for zesting keeps the orange flavor smooth instead of chunky. Parchment paper is your friend for clean work surfaces and easy cleanup. If you dip the truffles, a couple of forks or a chocolate dipping tool makes the job tidy.
Tips for success and FAQs:
Use good chocolate and keep the cream hot but not boiling. That one habit prevents grainy ganache. Zest directly over the bowl so the fragrant oils drop right in. If your kitchen runs warm, chill between steps. If the coating seems patchy, roll twice. First in a base layer like cocoa, then in nuts or coconut for more grip.
If the ganache breaks and looks greasy, stir in 1 to 2 teaspoons of warm milk, a little at a time, until smooth. If it ends up too soft to hold a shape, chill longer or stir in a tablespoon of melted chocolate. If it is too firm, let it warm up a few minutes on the counter and knead gently with a spatula.
Quick mini FAQ inside this section:
How strong is the orange flavor? It is gentle and fresh. Add a tiny splash of orange extract for more intensity. Can I skip the butter? Yes, the texture will be slightly firmer and a touch less rich, but still great. Can I use a dairy free cream? Coconut cream works well and adds a subtle coconut note. Keep the ratios the same.
Variations and substitutions:
Want a cozy holiday version? Stir in a pinch of cinnamon or cardamom with the orange zest. Add a teaspoon of orange liqueur to the ganache for a grown up twist. If you try liqueur, reduce the vanilla a touch so the flavors do not compete. For a nutty version, use hazelnut or almond extract instead of vanilla and roll in finely chopped toasted nuts.
Try different chocolates. Milk chocolate makes a softer, sweeter center, so chill it longer before rolling. White chocolate turns out very soft, so reduce the cream slightly and chill well. If you love crunch, fold in a spoonful of crushed wafer cookies right before the ganache goes into the fridge. For a prettier finish, drizzle the tops with a thin stream of melted chocolate and a whisper of extra zest.
For dairy free, use quality dairy free chocolate and coconut cream, and skip the butter or use a plant based option. For a low sugar vibe, choose chocolate with a higher cocoa percentage and stick to unsweetened cocoa coating. For kid friendly, roll smaller balls and coat in sprinkles so they feel playful and bright.
Common Questions
Can I make these without a stove?
Yes. Heat the cream in a microwave safe cup in short bursts until steaming, then proceed as usual. Stir slowly and you will be fine.
What if my chocolate will not melt fully?
Set the bowl over a little simmering water and stir gently for a few seconds. Keep water out of the bowl or the chocolate can seize.
How many does one batch make?
About 24 to 28, depending on size. Smaller scoops give you more pieces for gifting.
Can I freeze them already coated?
Yes. Freeze on a tray, then move to a container. Thaw in the fridge so condensation stays minimal.
How often can I say the name without overdoing it?
Five or six mentions feels natural. So here is one more for good measure. Chocolate Orange Truffles deserve a little spotlight.
A sweet little wrap up
That is my go to method for truffles that taste fancy and feel doable on a weeknight. The orange zest keeps the flavor bright, the chocolate stays lush, and the whole process is surprisingly relaxing once you get into the rhythm. If you make these once, you will probably make them again for any small celebration. I hope these Chocolate Orange Truffles become your new low effort, high reward treat. Tag me if you share a box and make someone’s day a little sweeter. 
Chocolate Orange Truffles
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 150 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Rich and smooth chocolate truffles infused with fresh orange zest, perfect for any occasion.
Ingredients
- 300 g Dark chocolate (60 to 70% cocoa), finely chopped
- 180 ml Heavy cream (3/4 cup)
- 30 g Unsalted butter (2 tablespoons), room temperature
- 1 to 1.5 teaspoons Fresh orange zest, very finely grated
- 1/2 teaspoon Vanilla extract (optional)
- A pinch of Fine sea salt
- Coatings: unsweetened cocoa powder, finely chopped nuts, shredded coconut, or melted chocolate (approx. 1/2 cup)
Instructions
- Chop the chocolate into small, even pieces and place it in a heatproof bowl.
- Warm the cream in a saucepan over medium heat until steaming, but do not boil.
- Pour the hot cream over the chocolate and let it sit undisturbed for 60 seconds.
- Stir slowly from the center out, then add butter, orange zest, vanilla, and salt.
- Cover and chill the ganache for 1.5 to 2 hours until firm.
- Scoop small mounds using a teaspoon or cookie scoop to form 1-inch balls.
- Roll the mounds quickly between your palms to smooth them out.
- Coat the truffles in cocoa, nuts, or coconut or dip in melted chocolate and let set.
- Serve cool or at room temperature and store leftovers in an airtight container in the fridge.
Notes
For gifting, pack the truffles snugly in containers. If using milk chocolate, reduce butter and adjust sweetness as needed.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg