Christmas Truffles with Orange

These Christmas Truffles bring together rich dark chocolate and bright orange zest for a festive treat that's surprisingly simple to make. With no baking required, these creamy, bite-sized delights come coated in colorful chocolate sprinkles, making them perfect for holiday gatherings or thoughtful gifts.

I first made these during the holiday season to share with friends and everyone loved how elegant and flavorful they were despite being so easy to make

Ingredients

• Heavy cream: creates a smooth, creamy base use full fat for best texture
• Dark cooking chocolate (around 40 percent cocoa): provides rich chocolate flavor finely chop to speed melting
• Finely grated orange peel: adds a fresh and zesty note pick unwaxed oranges for the best taste
• Chocolate sprinkles: for a festive and crunchy coating check that they are fresh for the nicest texture

Instructions

Prepare the Equipment and Ingredients:

Line a small flat dish about 13 by 18 centimeters with nonstick baking paper. Pour the chocolate sprinkles into a small bowl and set aside. Also line a baking tray with nonstick baking paper for use later.

Heat the Cream and Melt the Chocolate:

Pour the heavy cream and grated orange peel into a small saucepan. Heat gently over low heat, stirring often, just until the cream is almost boiling but not quite. Remove from heat and stir in the chopped dark chocolate until everything melts smoothly into a shiny mixture.

Chill the Chocolate Mixture:

Pour the melted chocolate mixture into the lined dish. Smooth the surface evenly. Refrigerate the dish for around two hours or until the chocolate mixture becomes firm enough to scoop and shape.

Shape the Chocolate Balls:

Using a small ice cream scoop or teaspoon, scoop about three level teaspoons of chocolate mixture. Quickly roll each scoop into a compact ball with your hands. If the mixture feels too firm to roll, leave it at room temperature for five to ten minutes before trying again. To avoid melting the chocolate on your hands, cool your hands on an ice pack or frozen peas and keep paper towels nearby to dry your hands as needed.

Coat in Chocolate Sprinkles:

Roll each chocolate ball in the bowl of chocolate sprinkles, turning the bowl to ensure the balls get evenly coated. Place each coated truffle gently on the lined baking tray.

Refrigerate and Store the Truffles:

Place the tray of coated truffles in the refrigerator for at least thirty minutes so they become firm. Store leftover truffles in an airtight container in the refrigerator for up to one week. If stacking truffles in layers, separate them with nonstick baking paper to prevent sticking.

My favorite part is the grated orange peel it gives a surprising freshness and brightness to the rich, creamy truffles. These treats remind me of cozy winter evenings with family, unwrapping sweets and exchanging stories by the fire.

Storage Tips

Keep truffles refrigerated in an airtight container to maintain freshness and prevent melting. Use nonstick baking paper to separate layers if stacking truffles to avoid sticking. Let truffles sit at room temperature for five to ten minutes before serving so they soften slightly for best flavor and texture.

Ingredient Substitutions

You can swap dark cooking chocolate for semi-sweet or bittersweet varieties if you prefer a different level of sweetness. If you do not have orange peel, try lemon or lime zest for a different citrus twist. Heavy cream can be replaced with coconut cream for a dairy-free version, although it will slightly change the texture.

Serving Suggestions

These truffles are lovely served on a decorative plate with fresh berries or alongside a cup of strong coffee or spiced tea for a true holiday experience. They also make charming gifts wrapped up in small boxes or clear jars tied with ribbon.

These truffles are elegant, easy to make, and perfect for holiday gifts. Enjoy them chilled or let them warm slightly for a softer bite.

Your Recipe Questions Answered

→ How do I melt the chocolate without burning it?

Gently heat the cream with grated orange peel until just below boiling, then remove from heat before stirring in finely chopped dark chocolate to melt smoothly.

→ What is the best way to shape the truffles?

Use a small ice cream scoop or teaspoon to pick up portions of the chilled mixture, then roll quickly into balls. If too firm, let sit at room temperature briefly to soften.

→ Can I substitute the orange peel with another flavor?

Yes, you can replace orange peel with lemon zest, peppermint, or other fine citrus peels to vary the flavor profile while maintaining freshness.

→ How should the truffles be stored?

Store them in an airtight container in the refrigerator, separated by non-stick baking paper if stacking, for up to one week.

→ Is it necessary to chill the mixture before shaping?

Yes, chilling solidifies the mixture for easy handling and shaping into compact balls before coating in sprinkles.