Chocolate Orange Truffles with Cinnamon

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Christmas mood sets in. Christmas is getting closer. I surround myself with lots of lovely sweets. Home made, of course.

Here in Europe, our festive days begin with the first days of December. I start planning which cakes and cookies I will bake and gifts I’ll give to the ones I love. I always have on my mind that a big price doesn’t make the gift right. The ones you give from your heart count and edible gifts are always on my to-do list for Christmas days. They show that you put some effort, time and consideration into presents.

I am continuing with Christmas (how many times did I write Christmas in this post) recipes. This time I prepared another simple and easy edible gift for you – truffles again, but winter-flavored: cinnamon and orange. They are truly lovely. Such a simple little bite. Its flavor depends completely on the chocolate, so you want to use good-quality one. I always use chocolate with at least 60-70 % of cocoa.

Christmas truffles: chocolate truffles with orange and cinnamon

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Author: Tamara Novacovic
Total Time: 2 hours 15 minutes
Yield: 20 truffles

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Description

These Christmas chocolate truffles are infused with the warm, festive flavors of orange and cinnamon, making them a perfect homemade gift or treat for the holiday season.

Ingredients

Units

8.8 oz (250 g) dark chocolate, at least 60-70% cocoa
1/2 cup (120 ml) heavy cream
1/2 tsp cinnamon
Finely grated zest of 1 orange
2 tsp butter
Decorative sprinkles

Instructions

Heat the heavy cream in a saucepan over medium heat until it is almost boiling, but do not let it boil.
Remove the saucepan from the heat and add the dark chocolate and butter. Stir until the chocolate and butter are completely melted and the mixture is smooth.
Add the cinnamon and finely grated orange zest to the chocolate mixture and stir well to combine.
Let the mixture cool to room temperature, then cover and refrigerate until it is firm, about 2 hours.
Once set, use a tsp to scoop out portions of the mixture and roll them into small balls with your hands.
Roll each truffle in decorative sprinkles to coat.
Store the truffles in an airtight container in the refrigerator until ready to serve.

Notes

Ensure the chocolate mixture is completely set in the fridge before rolling into balls for the best texture.
Use high-quality chocolate with at least 60-70% cocoa for the best flavor.
These truffles make excellent edible gifts and can be stored in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Baking
Cuisine: French

Nutrition

Serving Size: 1 truffle
Calories: 90
Sugar: 6
Sodium: 5
Fat: 6
Carbohydrates: 8
Fiber: 1
Protein: 1
Cholesterol: 10

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Frequently Asked Questions

Why does the recipe specify at least 60–70% cocoa chocolate?

The flavor of these truffles depends completely on the chocolate. A 60–70% bar has enough bitterness and cocoa depth to stand up to the cinnamon and fresh orange zest; a sweeter milk chocolate would make the truffles cloying and would lose the elegant winter-spice quality I’m after.

Are these suitable as homemade edible gifts?

Yes — I specifically frame these as an edible gift that shows effort and consideration. They can be stored in the fridge for up to a week in an airtight container, so you can make them a few days ahead and package them before giving.

Why does the ganache need to be fully set before rolling into balls?

The mixture — 8.8 oz of dark chocolate, 1/2 cup cream, 2 tsp butter — is liquid when warm. The chocolate must be completely set in the fridge (about 2 hours) before rolling; if you try to shape it too soon it will be too soft to form balls and will stick to your hands.

About the Author

Tamara Novakoviç

Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

Tamara Novakoviç has been a contributor to Honest Cooking since 2011.