Orange Chocolate Truffles

From Chow’s “Orange Marmalade Truffles


  • 1 pound bittersweet chocolate, finely chopped (about 3 cups)
  • 1/2 cup heavy cream
  • 1/4 cup orange marmalade, preferably St. Dalfour or any with lots of zest
  • 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
  • 1 1/2 teaspoons orange zest, from 1 medium orange
  • 1/4 cup unsweetened cocoa powder


  1. In a double-boiler, bring water in the lower part to a simmer. The upper part must not touch the water.
  2. Place chocolate in the upper part, then add cream and stir until chocolate is smooth and melted, about 8 minutes.
  3. Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined.
  4. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
  5. Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.
  6. Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.

Store in airtight container. Makes 60


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