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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 truffles out of this mix
Ingredients
Truffle mix
– 1x 175g Milk or Dark Terry’s Chocolate Orange
– 175ml Double Cream
– 175g Biscuits – I used Digestives.
To Decorate
– 225g Dark Chocolate
– 50g White Chocolate
– Orange Food Colouring
Method
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!
ENJOY!
Find my other Truffle, Sweets and Chocolate Orange Recipes on my Recipes Page!
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J x
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45 Comments
Hollie
February 5, 2021 at 10:23 pmHi, I was wondering if using condensed milk instead of double cream would create a similar result? Thanks!
Jane's Patisserie
February 6, 2021 at 3:52 pmI don’t tend to make truffle mixture with condensed milk so I’m unsure sorry x
Charlie
January 15, 2021 at 1:27 pmHi, What type of food colouring do you use in the white chocolate?
Jane's Patisserie
January 15, 2021 at 8:42 pmYou want to use a colouring such as sugar flair, wilton, colour splash or pro gel!
Lauren
December 12, 2020 at 12:07 pmHi, would it work using Terry’s white chocolate orange please?xx
Jane's Patisserie
December 12, 2020 at 5:07 pmNot 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!
Gemma Martin
December 3, 2020 at 3:40 pmMe again…if I make these now and freeze them before I decorate will they be ok until the week before Christmas?
Jane's Patisserie
December 4, 2020 at 8:39 amYes!
Sharan Jandoo
December 3, 2020 at 2:38 pmHi 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
December 6, 2020 at 9:51 amI just chopped them quite small so it was more little crumbs than anything!
Gemma Martin
December 1, 2020 at 12:41 pmWhat sort of container is best to pour the mix into to leave on the fridge overnight?
Jane's Patisserie
December 1, 2020 at 12:59 pmAnything really – a bowl, plastic tub, etc!
Imogen
November 23, 2020 at 6:39 pmHello! 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
November 24, 2020 at 10:28 amTheres 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
Caitlin
July 15, 2020 at 10:10 amI was just wondering if I have to add the digestives, just wondering for next time I make them
Jane's Patisserie
July 15, 2020 at 12:02 pmIf you don’t want to use them, you’d need to double the terry’s you use!
Beckie
May 8, 2020 at 10:35 amHi 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
May 8, 2020 at 12:13 pmHiya – 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!
Susan
May 3, 2020 at 10:25 pmMade these a few times now & they always turn out great. They are so easy to make. Love these!
Jo
March 4, 2020 at 7:43 pmHi 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. 🙂
Nas
December 15, 2019 at 7:27 pmHey 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
December 15, 2019 at 7:33 pmHiya! 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.
Dot
February 16, 2019 at 12:07 pmJust 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!
Natasha
February 5, 2019 at 3:03 pmHi 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!
Thanks!
Jane's Patisserie
February 6, 2019 at 3:39 pmFor covering you can use either! x
Emma
December 18, 2018 at 10:39 amLove these! Where did you get your dipping tool from??
Jane's Patisserie
December 18, 2018 at 7:13 pmI got them from hobby craft but you can buy it on amazon!
Judles
May 2, 2018 at 12:14 pmJane, 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
Jade
December 8, 2017 at 5:32 pmHi 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!!
Rachel
November 23, 2017 at 3:48 pmCan they be frozen? So I could prep them prior to Christmas x
Jane's Patisserie
November 25, 2017 at 9:24 amThey 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.
The Weekend Edition #68 - The Frugal Cottage
October 22, 2017 at 6:02 am[…] Terry’s Chocolate Orange Truffles by Jane’s Patisserie. This isn’t a new post by Jane, but look how amazing these are! I […]
Laurie
September 6, 2017 at 3:19 amWhat is double cream? I did not want to sound foolish. Is it half and half or whipping cream? Thank you.
Jane's Patisserie
September 6, 2017 at 5:47 pmDouble Cream is the fattiest liquid cream. Google your closest alternative to the country you are from.
Laila
November 24, 2020 at 9:30 amIt’s heavy cream
Jill
March 31, 2016 at 6:26 pmAre 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
March 31, 2016 at 6:27 pmNot 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
Kassie
March 13, 2016 at 9:27 pmForgive 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
March 14, 2016 at 8:15 amDigestives 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 ☺️
The Weekend Edition #57 – The Frugal Cottage
February 7, 2016 at 7:02 am[…] Terry’s Chocolate Orange Truffles by Jane’s Patisserie. How amazing do these look?! Perfect for a homemade gift for […]
Emily Coates
February 1, 2016 at 9:04 pmThese sound divine! Perfect gift idea too – if they make it! x
Jane's Patisserie
February 1, 2016 at 9:35 pmThank you so much! And yes, I must admit that I did have quite a few testers… x
Hollie
February 5, 2021 at 9:19 pmHi, I was wondering if using condensed milk instead of double cream would create a similar result?
Suzanne
February 1, 2016 at 3:06 pmI 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
February 1, 2016 at 5:06 pmAhhh yes definitely try and get them again!! And same, it’s a never ending love affair ❤️ and thank you!!