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Luscious and scrumptious Terry’s chocolate orange truffles that are perfect for a present, or your Valentines day treat!

Chocolate orange truffles

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.

Truffle mix

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.

Other recipes 

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!

If you wanted to experiment with the truffles, then my go to recipes would either be my Biscoff truffles or my delicious carrot cake truffles. Both flavours I absolutely love so sometimes I like making a batch of each keeping them for movie night!

Simple recipe

These are made up of few ingredients, and are much easier to make than you think. They can be used for homemade gifts which always goes down well –  the pure joy you get from every bite is worth its weight in gold!

Handy tools!

I love making truffles and from time to time I get a lot of people asking how I get my coating smooth or how I don’t get in a massive mess when making them. I used a very handy truffle dipping tool which is a massive help and I thoroughly recommend. Enjoy! 

Terry's Chocolate Orange Truffles!

Luscious and scrumptious Terry's chocolate orange truffles that are perfect for a present, or your valentines day treat!
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Category: Sweets
Type: Truffles
Keyword: Chocolate orange
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 30 truffles
Author: Jane's Patisserie


Truffle Mix

  • 175 g milk or dark Terry's chocolate orange
  • 175 ml double cream
  • 175 g biscuits I used digestives


  • 225 g dark chocolate
  • 50 g white chocolate
  • orange food colouring


  • Chop your Terry's chocolate orange up into small pieces and leave to the side
  • Chop your biscuits up to a tiny chunks-fine crumb and also leave to the side but be sure to keep them separate!
  • 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
  • Alternatively, you can add the chocolate orange and cream to a bowl and microwave until smooth. Then stir the crushed biscuits into the mixture.
  • Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
  • 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 dropout - I also then, if they are misshapen, quickly roll them in my hands to get round!
  • 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.
  • 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 until hard
  • Melt the white chocolate and mix in a little of some orange food colouring
  • Drizzle on and leave to set in the fridge
  • Enjoy!


  • 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 used this 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 recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.




  1. Aimee on January 4, 2024 at 9:34 pm

    Hi, just wondered could I use an extra thick double cream, would it work the same? Thanks

  2. Carol P. on November 21, 2023 at 5:49 pm

    That’s vanilla wafers or nilla wafers. Darn auto correct

  3. Carol P. on November 21, 2023 at 5:44 pm

    For the biscuit can I use Graham crackers or kill a wafers,

    • Jane's Patisserie on November 24, 2023 at 11:16 am

      Graham crackers would work well!

  4. Katie Geraghty on December 18, 2021 at 2:21 pm

    I made these as little homemade gifts for my work colleagues. Omg they are delicious and soooo easy to make! Everyone loved them. Thank you, Jane!

    • Katie on December 18, 2021 at 2:24 pm

      And as a side note for anyone who is skeptical about using biscuits in the truffles (like I was), it totally works! The biscuit chunks soften and just totally work in these truffles. You’re amazing Jane

  5. Mariam on November 18, 2021 at 7:20 pm

    I have made these recently and they honestly do NOT keep for a week – 3 days and they’re all gone! Well anyway , the reason I actually put up a comment was to thank you for this recipe, it’s honestly amazing 🤩!!!
    From ,
    Mariam 😁

    • Jane's Patisserie on November 22, 2021 at 2:39 pm

      Hahaha i’m so happy to hear that! Thank you! x

  6. Annabelle Kane on November 3, 2021 at 1:14 pm


    Why are the biscuits used? And what is the benefit of adding them?

    Many thanks,

    Annabelle Kane

  7. Megan on March 2, 2021 at 9:14 pm

    Hi, I want to try and make these but have tried to mix white chocolate and food colouring before and it just didn’t work. It created a horrible texture and I definitely couldn’t drizzle the chocolate. Is there a trick to it or maybe the colouring or chocolate I was using?

    • Jane's Patisserie on March 3, 2021 at 9:09 pm

      Its the colouring that would have been wrong – you need something oil based or powdered as water based ones often solidify (because water kills chocolate!!) Xx

  8. Hollie on February 5, 2021 at 10:23 pm

    Hi, I was wondering if using condensed milk instead of double cream would create a similar result? Thanks!

    • Jane's Patisserie on February 6, 2021 at 3:52 pm

      I don’t tend to make truffle mixture with condensed milk so I’m unsure sorry x

  9. Charlie on January 15, 2021 at 1:27 pm

    Hi, What type of food colouring do you use in the white chocolate?

    • Jane's Patisserie on January 15, 2021 at 8:42 pm

      You want to use a colouring such as sugar flair, wilton, colour splash or pro gel!

  10. Lauren on December 12, 2020 at 12:07 pm

    Hi, would it work using Terry’s white chocolate orange please?xx

    • Jane's Patisserie on December 12, 2020 at 5:07 pm

      Not quite – you would really need to change the ratios (3:1 chocolate to cream probably as it’s the Terrys white) to help it set!

  11. Gemma Martin on December 3, 2020 at 3:40 pm

    Me again…if I make these now and freeze them before I decorate will they be ok until the week before Christmas?

    • Jane's Patisserie on December 4, 2020 at 8:39 am


    • Lorraine on October 18, 2023 at 4:56 pm

      Hey Gemma I was wondering if made theses and froze them before dipping in chocolate, did they turn out/defrost ok? Looking to make a big batch for friends 30th

      Thanks x

  12. Sharan Jandoo on December 3, 2020 at 2:38 pm

    Hi Jane,
    I am looking to make these, but was just wondering if you could provide some picture guidance for how small you chopped the biscuit and chocolate please? I do not want to go to small or too big.
    Thank you 🙂 x

    • Jane's Patisserie on December 6, 2020 at 9:51 am

      I just chopped them quite small so it was more little crumbs than anything!

  13. Gemma Martin on December 1, 2020 at 12:41 pm

    What sort of container is best to pour the mix into to leave on the fridge overnight?

    • Jane's Patisserie on December 1, 2020 at 12:59 pm

      Anything really – a bowl, plastic tub, etc!

  14. Imogen on November 23, 2020 at 6:39 pm

    Hello! I’m just wondering how long these keep? As they would go lovely in some hampers I am making. Thank you in advance xxx

    • Jane's Patisserie on November 24, 2020 at 10:28 am

      Theres a bit of a strange thing on opinions on how long they last – Some say a week, some say longer as long as they are in the fridge! x

  15. Caitlin on July 15, 2020 at 10:10 am

    I was just wondering if I have to add the digestives, just wondering for next time I make them

    • Jane's Patisserie on July 15, 2020 at 12:02 pm

      If you don’t want to use them, you’d need to double the terry’s you use!

  16. Beckie on May 8, 2020 at 10:35 am

    Hi I just made these but my terrys chocolate orange is now 157g so they have obviously started making them smaller! I just made the cream and biscuits also 157g to match your recipe (hope this was right) but my truffles have a very weird texture, unless there are two types of truffles – I’m new to baking since lockdown! They’re very soft even though they have been in the fridge for over 24 hours and almost like a cheese cake bite 🙄

    • Jane's Patisserie on May 8, 2020 at 12:13 pm

      Hiya – these are biscuit based truffles so the texture is different – it won’t be a classic smooth truffle. And once covered the softness won’t matter!

  17. Susan on May 3, 2020 at 10:25 pm

    Made these a few times now & they always turn out great. They are so easy to make. Love these!

  18. Jo on March 4, 2020 at 7:43 pm

    Hi Jane, this recipe sounds great, thank you. I was wondering if the mixture may be the right consistency for the cake pop baller (scissor type gadget). These look to be a similar size to my cake pops but wasn’t sure how thick/ solid the mix is. TIA. 🙂

  19. Nas on December 15, 2019 at 7:27 pm

    Hey I just wanted to ask for fhe coating can you use any chocolate like dairymilk or does it have to be cooking chocolate also does the chocolate have fo be tempered for the coating to set? Love all your recipes x

    • Jane's Patisserie on December 15, 2019 at 7:33 pm

      Hiya! I generally wouldn’t recommend something such as cadbury’s/galaxy as they are very thick – I use dark chocolate as it tends to melt thinner and be better for covering! You can temper it, but I haven’t bothered.

  20. Dot on February 16, 2019 at 12:07 pm

    Just wanted to say thank you so much for this recipe! I am a bridesmaid at my brother’s (quite DIY) wedding in April and I am making truffles as the wedding favours. I’ve adapted this using different biscuits and add ins to make different flavours – I’m doing dark chocolate ginger nut, white chocolate amaretti , and the original chocolate orange flavour. This recipe is foolproof, so delicious, and easy to switch up, its absolutely perfect! Thank you!

  21. Natasha on February 5, 2019 at 3:03 pm

    Hi Jane,

    I’ve tried both the oreo and bailey’s truffles and loved them so want to give these a go now. Can you use milk chocolate to cover the truffles instead or would you recommend using dark? Not a fan of dark chocolate so wanted to know what you thought!


    • Jane's Patisserie on February 6, 2019 at 3:39 pm

      For covering you can use either! x

  22. Emma on December 18, 2018 at 10:39 am

    Love these! Where did you get your dipping tool from??

    • Jane's Patisserie on December 18, 2018 at 7:13 pm

      I got them from hobby craft but you can buy it on amazon!

  23. Judles on May 2, 2018 at 12:14 pm

    Jane, these look delicious and will try them soon! Just wondering if you ever use cream cheese in yours? I have made some Oreo ones with the c cheese (not your recipe) covered in white chocolate but wondered if you could come up with another flavour for the c cheese ones as they were sooo easy too! Thanks

  24. Jade on December 8, 2017 at 5:32 pm

    Hi Jane,

    I was wondering if you had an idea for a Christmassy trifle. Prefably not chocolate, was thinking more along the lines of gingerbread/caramel? Love your recipes though! The cheesecakes go down very well in this house!!

  25. Rachel on November 23, 2017 at 3:48 pm

    Can they be frozen? So I could prep them prior to Christmas x

    • Jane's Patisserie on November 25, 2017 at 9:24 am

      They can! However once coated it can sometimes tarnish the coating chocolate because of the temperature changes. But you can easily freeze them before coating as well.

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  27. Laurie on September 6, 2017 at 3:19 am

    What is double cream? I did not want to sound foolish. Is it half and half or whipping cream? Thank you.

    • Jane's Patisserie on September 6, 2017 at 5:47 pm

      Double Cream is the fattiest liquid cream. Google your closest alternative to the country you are from.

    • Laila on November 24, 2020 at 9:30 am

      It’s heavy cream

  28. Jill on March 31, 2016 at 6:26 pm

    Are the biscuits to be completely broken up? i.e could be put through a blender or just cut into small chunks? Thanks!

    • Jane's Patisserie on March 31, 2016 at 6:27 pm

      Not blended but small bits haha – some will end up being tiny anyway through chopping, but you don’t want it all to be crumbs x

  29. Kassie on March 13, 2016 at 9:27 pm

    Forgive me, what are the biscuits you’re referring to? I’m really looking forward to making these, but I don’t want to leave anything out!

    • Jane's Patisserie on March 14, 2016 at 8:15 am

      Digestives are a very classic British biscuit that often substitutes graham crackers in America for example? Any biscuit will do really – it just gives it a nice texture and make it easier to decorate when there’s biscuit in there ☺️

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  31. Emily Coates on February 1, 2016 at 9:04 pm

    These sound divine! Perfect gift idea too – if they make it! x

    • Jane's Patisserie on February 1, 2016 at 9:35 pm

      Thank you so much! And yes, I must admit that I did have quite a few testers… x

    • Hollie on February 5, 2021 at 9:19 pm

      Hi, I was wondering if using condensed milk instead of double cream would create a similar result?

  32. Suzanne on February 1, 2016 at 3:06 pm

    I didn’t see them at Target on Saturday, but asked an employee and they said they do carry them from time to time and that I should check back when it gets closer to Easter. Hmmmm… think I will try elsewhere. Must try these chocolates you know my love affair with chocolate and orange. YUM. Your truffles look amazing.

    • Jane's Patisserie on February 1, 2016 at 5:06 pm

      Ahhh yes definitely try and get them again!! And same, it’s a never ending love affair ❤️ and thank you!!

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