Ingredients:

  • 1 cup (240ml) heavy cream (35% milkfat or higher)
  • 8 ounces (225g) high-quality white chocolate, finely chopped
  • Zest of 2 large oranges (about 2 tablespoons), plus extra for garnish
  • 2 tablespoons Grand Marnier (or other orange liqueur)
  • 2 tablespoons (28g) unsalted butter, softened
  • 12 ounces (340g) dark chocolate (60-70% cacao), finely chopped
  • Optional: 1 teaspoon cocoa butter (to improve shine and snap)

Instructions:

  1. Heat heavy cream and orange zest in a saucepan until simmering.
  2. Pour hot cream over chopped white chocolate. Let sit for a minute, then stir until smooth. Stir in Grand Marnier and softened butter.
  3. Cover ganache with plastic wrap (pressing it directly onto the surface) and refrigerate for at least 2 hours, or until firm enough to roll.
  4. Using a small spoon or melon baller, scoop out ganache and roll into 1-inch balls. Place on a lined baking sheet and chill for another 30 minutes.
  5. Temper the dark chocolate using your preferred method (double boiler, microwave, or seeding).
  6. Dip each chilled truffle into the tempered chocolate, ensuring it’s fully coated. Use a fork to lift the truffle and tap off any excess chocolate. Place back on the lined baking sheet.
  7. Immediately sprinkle the top of each truffle with orange zest before the chocolate sets. The result: Delicious orange truffles.
  8. Let the truffles set completely in the refrigerator for about 15-20 minutes.