Orange Liqueur Chocolate Truffles
A super simple recipe using just 4 ingredients to make these deliciously impressive chocolate Truffle Balls. These Orange Liqueur Chocolate Truffles are made with leftover Orange Cake (or just use a store-bought Madeira cake!), some orange liqueur and your favourite milk chocolate. Sprinkle with a little orange zest and your good to go!
I love sweet, and I really love simple! So if you’re like me (I know you are!), then you are going to LOVE these Chocolate Orange Truffles! Just like my Gingerbread Truffles and Christmas Pudding Truffles, these delicious treats are made with leftovers! I love making these truffles with leftover Orange Cake (because let’s face it, sometimes I can’t eat all the cake), but you can buy a cheap and cheerful Madeira cake and use that instead. The ingredients aren’t fussy at all and you can pretty much mix the recipe up as much as you like.
Why You Will Love This Recipe
- You can literally make them in 10 minutes!
- 4 ingredients
- No fancy equipment, just a bowl to mix it all in, plus a heatproof bowl for melting the chocolate
- It’s the perfect simple recipe for the holiday season, for Valentine’s Day, or for when you want some really treaty treats
- Mix and match it anyway you like!
Ingredients
- Orange Cake: make your own here or buy one from the supermarket
- Orange Liqueur: I use Cointreau, but whatever floats your boat
- Milk Chocolate: I always use good quality eating chocolate, rather than chocolate melts (which contain vegetable oil, rather than cocoa butter). Use finely chopped chocolate or chocolate chips, for easier melting
Substitutions and Additions
- Orange Cake: use a store-bought orange cake or Madeira cake if you don’t want to make mine (but my recipe is super moist!)
- Cointreau: use Grand Marnier, or for a booze-free version, use some orange juice instead
- Milk Chocolate: turn these into dark chocolate truffles by swapping the milk chocolate for your favourite dark chocolate -it’s a little more sophisticated!
- Orange Zest: swap for a dusting of cocoa powder instead -it’s a lovely, rich finish
Step by Step Instructions
- Break up your leftover orange cake and place the pieces into a medium mixing bowl
- Add the Cointreau and squeeze the mixture together until it forms clumps. If using a store bought cake, it may be drier -add a little more Cointreau if needed
- Roll into balls by scooping out the mixture, using a melon baller or a medium-sized ice cream scoop, roughly the size of a tablespoon. Roll each scoop in the palms of your hands until its a smooth ball
- Place the balls onto a small lined tray and pop them into the freezer for 10 minutes (this makes them easier to dip into the chocolate)
- After 10 minutes, heat the chocolate for dipping. I personally like to temper my chocolate in the microwave, on short bursts until it starts to melt, then stir it and stir it until it’s completely melted. Start with 30 seconds, stir, then heat in 10 second bursts, stirring for a good 10 seconds in between. This will heat up your chocolate and cool it down (tempering), which results in a nice hard chocolate shell.
- Place a small baking sheet aside and line it with some parchment paper
- Dip the first cake ball into the melted chocolate, remove with a fork or chocolate dipping tool, giving it a little tap on the side of the bowl to shake off chocolate drips, then place onto the lined tray
- Once you’ve dipped 2-3 balls, quickly grate some zest over them before the chocolate sets, then repeat with the remaining cake balls
- Place in the refrigerator, where you can store them in an airtight container for 1 week
Tips and Tricks
- In this recipe, each cake ball is approximately 30g, needing ¼ teaspoon of Cointreau and 15g of chocolate. If you want to make a different quantity than what’s in this recipe, just use these weights per ball
- You can also melt the chocolate in a double boiler, if you’d prefer
- A chocolate truffle dipper is a great tool if you plan on making lots of truffles -it gives you more control than a fork
Serving Suggestions
- Christmas Dessert: these Truffles are a wonderful, zesty dessert on Christmas day -they look festive and taste amazing as an after dinner treat
- Holiday Gifting: if you aren’t in the middle of a hot summer (hello Aussie Christmas!) these Orange Liqueur Truffles make a perfect gift for Christmas
- After Dinner (not mint): a great alternative to an after dinner mint; serve these orange truffles a glass of port instead!
Storage
- Room temperature: only if it’s in a cool spot, and no longer than a day
- Refrigerate: these truffles will store well in the fridge, in an airtight container for 1 week
- Freezer: in an airtight container, they will last 3 months (and are delicious straight from the freezer!)
If you try this recipe, I’d love it if you could take a minute to leave a rating or review -it helps to get my recipes seen and for me to keep sharing them with you.
Orange Liqueur Chocolate Truffles
A super simple truffle recipe, using leftover orange cake and a splash of liqueur; these Orange Liqueur Chocolate Truffles are a delicious and impressive treat!
Ingredients
- 300 g Orange Cake or substitute with store bought Madeira cake
- 3 tsp Cointreau or other orange liqueur, or juice
- 200 g Milk Chocolate see notes
Instructions
- Break up your leftover orange cake and place the pieces into a medium mixing bowl
- Add the Cointreau and squeeze the mixture together until it forms clumps. If using a store bought cake, it may be drier -add a little more Cointreau if needed
- Roll into balls by scooping out the mixture, using a melon baller or a medium-sized ice cream scoop, roughly the size of a tablespoon. Roll each scoop in the palms of your hands until its a smooth ball
- Place the balls onto a small lined tray and pop them into the freezer for 10 minutes (this makes them easier to dip into the chocolate)After 10 minutes, heat the chocolate for dipping. I personally like to temper my chocolate in the microwave, for short bursts until it starts to melt, then stir it and stir it until it’s completely melted. Start with 30 seconds, stir, then heat in 10 second bursts, stirring for a good 10 seconds in between. This will heat up your chocolate and cool it down (tempering), which results in a nice hard chocolate shell.
- Place a small baking sheet aside and line it with some parchment paper
- Dip the first cake ball into the melted chocolate, remove with a fork, giving it a little tap on the side of the bowl to shake off chocolate drips, then place onto the lined tray
- Once you’ve dipped 2-3 balls, quickly grate some zest over them before the chocolate sets, then repeat with the remaining cake balls
- Place in the refrigerator , where you can store them in an airtight container for 1 week
Notes
- In this recipe, each cake ball is approximately 30g, needing ¼ teaspoon of Cointreau and 15g of chocolate. If you want to make a different quantity than what’s in this recipe, just use these weights per ball
- You can also melt the chocolate in a double boiler, if you’d prefer
- A chocolate truffle dipper is a great tool if you plan on making lots of truffles -it gives you more control than a fork
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