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Luscious and scrumptious Terry’s Chocolate Orange Truffles that are perfect for a present, or your Valentines day treat!
So yeah, I couldn’t resist this recipe. I would apologise, but I am not sorry – its just so yummy! Like seriously, I made these for my family and friends as a test recipe for Valentines day this year, and I think I must have eaten half the batch myself! People say I am greedy… I say I am a Terry’s Chocolate Orange addict.
Over Christmas I shared my Chocolate Truffles recipe, dressed up as little Christmas Puddings and they were a massive hit – along with my Oreo Chocolate Truffles I was inspired to combine them and make these beauties. The truffle mix itself is a lot simpler than most, and I wanted to keep it that way as I didn’t want to overpower the flavour of the chocolate orange! I did however, like the Oreo Chocolate Truffles, use a biscuit in the middle so that they were bulked out a bit more, and I find they are far easier to shape when biscuit is involved!
I obviously love the flavour of Terry’s Chocolate Orange (Like, you’d think I was sponsored by them with how much I go on about it, but honestly – its just a unconditional love.) and truffle form is one of the best. My Terry’s Chocolate Orange Cookies are one of my most popular recipes on my blog, along with my Terry’s Chocolate Orange Cupcakes so its no surprise that these, after I made them for the second time, were a MASSIVE hit with my taste testers!
These are made up of few ingredients, and are much easier to make that you think – Enjoy!!
I make 30-40 truffles out of this mix
– 1x 175g Terry’s Chocolate Orange
– 175ml Double Cream
– 175g Biscuits – I used Digestives.
– 225g Dark Chocolate
– 50g White Chocolate
– Orange Food Colouring
1) Chop your Terry’s Chocolate Orange up into small pieces and then chop your biscuits up to a tiny chunks-fine crumb and also leave to the side (Keep them separate!!)
2) Heat the double cream in a pan until its just about to boil and then turn off the heat – mix in the chocolate orange until it is fully combined and then mix the biscuits into the mixture as well. Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
3) Using a cup of hot water, Shape the truffles using a melon baller or two spoons to create small rounds – I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to drop out – I also then, if they are misshapen, quickly roll them in my hands to get a round!
4) Place back in the fridge for a couple more hours or in the freezer for at least an hour so the mixture is very cold again to prevent the truffles melting when decorating.
5) Melt the Dark Chocolate for decoration and dip each truffle into it trying to keep the coating light so that not much drips off and rest on a piece of greaseproof paper – once all of them are coated, refrigerate till hard.
6) Melt the White Chocolate, mix in a little of some orange food colouring, and drizzle on and leave to set in the Fridge! Enjoy!
Tips and Ideas
Often if my truffles are misshapen I roll them in my hands so that it becomes smoother and hopefully rounder – you might want to wear some gloves for this though, as it can get messy! I use a dipping tool to help me with the decorating of the truffles, but you could also stick each truffle into a cocktail stick and stand them up in some polystyrene so the excess drips off itself!
These truffles (if the cream has a good date) will last for 1 week in the fridge!
You can obviously decorate them how you like – but this is my preferred method!
Find my other Truffle, Sweets and Chocolate Orange Recipes on my Recipes Page!
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