Orange and chocolate almond truffles
Total time4 h 50 min Preparation 25 min · Cooking 5 min · Chilling 4 h 20 min How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 5 min · Chilling: 4 h 20 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings20
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 4 h 50 min Preparation 25 min · Cooking 5 min · Chilling 4 h 20 min How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 5 min · Chilling: 4 h 20 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 15 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
More than 2 hours
Method
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Wash and dry an orange. Finely grate 2 g of orange zest without the white pith and keep covered in the fridge. Squeeze and strain enough oranges to measure 150 ml of orange juice.
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Divide the 70% dark chocolate: 150 g for the filling and 100 g for the coating. Chop each portion separately. Melt the 150 g for the filling in a dry bowl over gently simmering water, without letting the bowl touch the water. Remove from the heat.
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Gently warm the orange juice in a small saucepan without boiling. Add it to the melted chocolate in three additions, stirring from the centre after each addition until smooth.
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Add the 60 g of ground almonds and fold with a spatula until no dry patches remain. Cover the bowl and refrigerate for 4 hours, until firm and easy to shape.
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Divide the cold filling into about 20 portions and roll into balls with clean hands. Place on a baking-paper-lined tray and keep chilled while melting the coating.
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Melt the reserved 100 g of chocolate in a dry bowl over gently simmering water and remove from the heat. Dip each truffle using a fork, let the excess drip off and return it to the baking paper. Sprinkle over the reserved 2 g of zest before the coating sets.
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Refrigerate for about 20 more minutes, until the coating is firm. Serve chilled.
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