Chocolate and Orange Truffles

This recipe will make between 80-90 truffles and make a perfect gift. If you can get your hands on the disposable vinyl gloves it will make the moulding of the truffles a much cleaner process!



600 g Chocolate 1/2 dark and 1/2 plain, melted
200 ml SuperValu Cream
150 g SuperValu Butter cut into cubes
2 SuperValu Egg Yolks
1.33 SuperValu Oranges zest
20 ml Grand Marnier or Cointreau optional
For Coating - use any or all of the coatings below
Chocolate Vermicelli
Pistachio Kernels chopped
Cocoa Powder
SuperValu Icing Sugar
Dessicated Coconut
Melted Chocolate


  1. Use a large swiss roll tray in which to make these truffles (13 inch by 9inch)
  2. Grease large swiss roll tray (13inch by 9 inch) very lightly and line it completely with about 2-3 layers of cling film.
  3. Place a sheet of baking parchment across the bottom of the tray.
  4. Add the butter and cream to a saucepan and allow to come to a rapid boil.
  5. Add this to the melted chocolate and whisk rapidly.
  6. Then add in the egg yolks, orange zest and Grand Marnier (if using) and whisk thoroughly.
  7. Pour into the prepared tray, allow to cool and then refrigerate for 5-6 hours.
  8. Leave at room temperature for 30 minutes to soften slightly.
  9. Break or cut the chocolate slab into small pieces.
  10. Roll the truffles into balls using your chosen coating and serve or refrigerate.
  11. These will keep in the fridge for up to 4 weeks.
Chocolate and Orange Truffles, 3.7 out of 5 based on 3 ratings

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