Ingredients
Scale
- 12 ounces White Chocolate, chopped
- 1/2 cup Heavy Cream
- 2 tablespoons Orange Liqueur (like Cointreau or Grand Marnier)
- 1 tablespoon Orange Zest, finely grated
- 1/4 teaspoon Orange Extract
- 1/4 cup Powdered Sugar, for dusting
- 2 tablespoons Freeze-Dried Mandarin Orange Segments, crushed (optional, for coating)
Instructions
- Step 1: Place the chopped white chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Step 2: Pour the hot cream over the white chocolate and let it sit for 1 minute to soften the chocolate. Gently stir until the chocolate is completely melted and smooth.
- Step 3: Stir in the orange liqueur, orange zest, and orange extract until well combined. The mixture should be glossy and homogenous.
- Step 4: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Refrigerate for at least 2 hours, or preferably overnight, until the mixture is firm enough to scoop.
- Step 5: Once firm, use a small spoon or melon baller to scoop out rounded portions of the chocolate mixture. Roll each portion between your palms to form a smooth ball.
- Step 6: Roll the truffles in powdered sugar or crushed freeze-dried mandarin orange segments (if using) to coat them evenly. Refrigerate the finished truffles for at least 30 minutes to allow them to set before serving.
Notes
- Store these truffles in an airtight container in the refrigerator for up to a week to maintain their creamy texture.
- If the truffles get too cold and firm, let them sit at room temperature for a few minutes to soften slightly before serving.
- Serve these elegant truffles chilled alongside a cup of hot tea or coffee to complement their rich, citrusy flavor.
- For a more intense orange flavor, try zesting the orange directly over the warm cream before adding it to the chocolate, allowing the oils to infuse.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American