Chocolate Orange Truffles made with dark chocolate, heavy cream, fresh orange zest, and sprinkles—simple, rich, and beautifully citrusy.
I don’t know what it is about citrus and chocolate together, but it always feels a little nostalgic to me—kind of like remembering a holiday you didn’t even realize meant something to you until the memory sneaks up. These Chocolate Orange Truffles started as one of those random kitchen moments where I wasn’t planning anything profound. Honestly, I just had some leftover dark chocolate from a baking project I abandoned halfway (classic me), and an orange that was starting to look like it needed a purpose besides rolling around the fruit bowl pretending to be decor.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And then—this is the weird part—the smell of the orange zest hit me, and suddenly I was back in middle school unwrapping one of those chocolate oranges shaped like a ball. You know the ones you have to smack on the table? Which, looking back, might’ve been the most socially acceptable time in childhood when you were encouraged to hit food. I remember thinking it tasted “grown up,” even though my only benchmark for that at the time was anything that wasn’t artificially blue.
Making these Chocolate Orange Truffles took me right back to that moment, except now I’m an adult, standing barefoot in my kitchen, wearing mismatched socks, stirring melted chocolate like it’s some kind of meditation technique. Maybe it is? Sound familiar? That feeling when something simple suddenly becomes unexpectedly meaningful? These Chocolate Orange Truffles have that effect on me every time—like a tiny pause in the chaos.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Orange Truffles Recipe?
You know how some desserts look fancy but are secretly really easy? These Chocolate Orange Truffles are exactly that. They have that “I bought these from a tiny boutique shop in Europe” vibe, even though you made them while the oven wasn’t even turned on. I love that.
What makes them special is the balance: the dark chocolate feels deep and rich, almost moody, like it belongs in a candle-lit dessert scene in a movie. But then the orange zest comes in with this bright, cheerful energy that cuts through the richness and reminds you this isn’t supposed to be serious food. It’s fun. It’s citrusy. It’s cheerful. Kind of like when winter finally gives you one sunny day and you suddenly believe in spring again.
And I’ll be honest: I love desserts that don’t require precision tools or a lifetime of pastry training. These Chocolate Orange Truffles just… work. Even when I make tiny mistakes (which I do every time, because why pretend otherwise?). And people love them. I brought them to a small holiday party once and someone asked if I’d taken a professional candy class which—if you’ve seen me try to dip things in chocolate—you would know is hilarious.
Ingredient Notes:
Before you grab your saucepan and pretend you’re starring in your own cooking show, here’s a quick rundown of why each ingredient matters. I’m not going to over-explain things—you’re smart—but sometimes it’s nice to know the “why,” right?
- Dark chocolate:
This is the heart. Use one you actually enjoy eating because the flavor comes through. I once used cheap chocolate and regretted it instantly. Learn from me. - Heavy cream:
This is what transforms the chocolate into silky ganache instead of… well, lumpy sadness. - Orange zest:
Fresh, bright, and honestly the part that makes these Chocolate Orange Truffles feel emotional. Bottled zest should be illegal. - Chocolate sprinkles:
Are they optional? Sure. Will your truffles look 100% cuter with them? Also yes. Plus, they hide imperfections, which feels relatable.
How To Make Chocolate Orange Truffles?
Let’s skip the intimidating tone recipes sometimes have. Here’s the real way this goes:
Step 1: Prep and Infuse
Chop the chocolate. Zest the orange. Try not to eat chunks of chocolate “just to test it,” like I do every single time. Lay out your sprinkles and line a tray.
Heat the cream with the zest just until it starts whispering with tiny bubbles—not yelling. I always panic and pull it off the heat too early, but weirdly, it still works.
Step 2: Ganache Magic
Pour the chocolate into the warm cream and just… walk away. Two minutes. It melts on its own.
Then stir from the center outward until it turns glossy and smooth and you suddenly feel like a chocolatier, even if your hair is in a messy bun and you’re wearing pajama pants that don’t match your shirt.
Step 3: Chill Time (aka the hardest part)
Pour the ganache into a dish and chill it for about two hours. You want it firm, not rock hard. I once left it overnight and it turned into chocolate granite, so maybe don’t do that.
Step 4: Roll and Coat
Want To Save This Recipe?
Use a spoon or mini scoop, roll each portion into a ball between your palms, and don’t worry if they’re not perfect. Mine never are. That’s what sprinkles are for. Press the sprinkles in gently so they stick like they actually want to be there.
Step 5: Chill Again & Store
Let them firm up again in the fridge. Then store in a container you will absolutely open 17 times “just to check.” (We both know what that means.)
Storage Options:
Chocolate Orange Truffles keep beautifully in the fridge for about a week, though honestly… they never last that long in my house. The orange flavor gets deeper as they sit, which feels like a reward for your patience. You can freeze them too, and they thaw without losing their texture. I wish more desserts worked that way.
Variations and Substitutions:
Cooking is flexible, right? So let these Chocolate Orange Truffles be flexible too.
- Roll them in cocoa powder if you’re going for that classic, slightly messy Parisian truffle vibe.
- Add a splash of orange liqueur for a grown-up version that feels extra special.
- Use milk chocolate if dark chocolate isn’t your thing.
- Top with flaky sea salt if you’re into the salty-sweet thing (I always am).
- Swap zest for lemon or lime if you’re feeling adventurous.
Ever tried something like that? It’s fun playing around.
What to Serve with Chocolate Orange Truffles?
These Chocolate Orange Truffles pair perfectly with:
- Coffee — especially strong, bold varieties.
- Earl Grey or chamomile tea — citrus on citrus? Beautiful.
- Champagne — trust me on this one.
- Vanilla ice cream — drop a truffle right on top and thank me later.
- A holiday dessert board — they add a little sparkle.
Or just snack on one while hiding in the kitchen. Zero judgment.
Frequently Asked Questions:
Can I use milk instead of heavy cream?
I mean… technically yes, but the texture suffers. Cream is really best here.
My ganache is too soft. What now?
Chill it longer. Sometimes our fridges have moods.
Can I freeze them?
Absolutely. They thaw beautifully.
If you do end up making these Chocolate Orange Truffles—or putting your own spin on them—I’d genuinely love to hear about it. Recipes feel more alive when they get passed around, don’t you think?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Orange Truffles
Ingredients
- 7 oz dark chocolate 70% cacao, finely chopped
- 7 tbsp heavy cream cold
- 1 tsp freshly grated orange zest
- 1/3 cup chocolate sprinkles
Instructions
Prepare Ingredients and Infuse the Cream
- Finely chop the dark chocolate and grate the fresh orange zest, setting both aside. Line a baking tray with parchment paper and place the chocolate sprinkles into a shallow bowl.
- In a small saucepan, combine the cold heavy cream with the grated orange zest. Heat the mixture over medium heat until it reaches a gentle simmer around the edges. Do not allow it to boil vigorously. Remove the saucepan from the heat as soon as small bubbles begin to appear.
Prepare the Ganache
- Immediately add the chopped dark chocolate to the hot cream mixture. Allow the chocolate to rest undisturbed for 2–3 minutes. After resting, gently stir from the center outward using a spatula or whisk until a smooth and cohesive ganache forms. Ensure the mixture is fully melted and free of lumps.
Chill the Ganache
- Transfer the ganache to a shallow dish or small baking pan to promote even cooling. Refrigerate for a minimum of 2 hours, or until the ganache is firm yet pliable enough to be shaped without excessive softness.
Form and Coat the Truffles
- Once firm, use a small spoon or mini scoop to portion the ganache into small amounts. Roll each portion between your palms to form uniform spheres. Immediately place each truffle into the bowl of chocolate sprinkles, coating all sides thoroughly. Gently press the sprinkles onto the truffles to ensure proper adherence.
Final Chilling and Storage
- Arrange the coated truffles on the prepared parchment-lined tray. Refrigerate for an additional 30 minutes to allow the truffles to set completely. After chilling, transfer the truffles to an airtight container and store them in the refrigerator until ready to serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
