Ingredients
Scale
- 12 ounces white chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tablespoons orange liqueur (e.g., Grand Marnier or Cointreau)
- 1 tablespoon orange zest
- 1/4 teaspoon orange extract
- 1/4 cup powdered sugar, for coating
- 2 tablespoons freeze dried mandarin oranges, crushed (optional)
- Pinch of salt
Instructions
- Step 1: Place the chopped white chocolate in a heat-safe bowl.
- Step 2: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil. Pour the hot cream over the white chocolate. Let it sit for 1 minute to soften the chocolate.
- Step 3: Add the orange liqueur, orange zest, orange extract, and salt to the bowl with the chocolate and cream. Stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
- Step 4: Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate mixture. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Step 5: Once firm, use a small spoon or melon baller to scoop out portions of the chocolate mixture. Roll each portion into a ball between your palms.
- Step 6: Roll each truffle in powdered sugar or crushed freeze-dried mandarin oranges (optional) to coat evenly. Store the truffles in an airtight container in the refrigerator until ready to serve.
Notes
- Store these decadent truffles in the refrigerator for up to a week, ensuring they stay firm and delicious.
- If your truffles get too cold, let them sit at room temperature for a few minutes before serving to soften slightly for a creamier bite.
- Serve these delightful truffles chilled with a cup of coffee or as a sweet ending to a citrus-themed meal.
- For an extra burst of orange flavor, gently massage the orange zest with your fingers before adding it to the chocolate mixture to release its oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American