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Orange chocolate served on a plate
Silky homemade chocolate squares infused with fresh orange

Orange chocolate truffle blocks

Author: Flavelo
Recipes Cakes and Desserts
This recipe is essentially a 'ganache' (chocolate emulsion) set in a mould. The cocoa butter in the chocolate and the water content of the cream form an emulsion, made exciting by the essential oils and acids of the orange. The result is a silky, melt-in-the-mouth dessert, far more sophisticated than a bar of shop-bought chocolate.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heatproof bowl
  • Small saucepan
  • Silicone mould or cling film lined tray
  • Grater

Allergen Information

⚠️ Milk
⚠️ Soya

Instructions

1 ✓

Break the dark chocolate into small, even pieces in a heatproof bowl.

Tip: The smaller the pieces, the more evenly they will melt from the hot liquid.
2 ✓

Grate the orange zest (only the yellow part!) and place it in a saucepan with the cream, orange juice, and icing sugar. Heat to boiling point, but do not boil for long.

Tip: The white pith (albedo) is bitter, avoid it. Heating releases the aromas.
3 ✓

Pour the hot orange cream over the chocolate. Do not stir immediately! Leave it for 1-2 minutes.

Tip: The heat needs time to penetrate the centre of the chocolate and melt the cocoa butter.
4 ✓

Stir from the centre outwards in small circular motions until you get a glossy, homogeneous cream.

Tip: Creating an emulsion is the goal: a stable mixture of fat and water. If you whisk air into it, it will become dull and spoil sooner.
5 ✓

Pour into a silicone mould or a small tray lined with cling film (approx. 1-2 cm thick).

Tip: Tap the mould against the table to release air bubbles.
6 ✓

Refrigerate for at least 2 hours until completely set. Cut into cubes or pop out of the mould.

Tip: Use a knife dipped in hot water and wiped dry for cutting.

Recipe FAQ

The oil separated from the chocolate (broken emulsion).
The cream was too hot, or you stirred it too much. Add a teaspoon of cold cream and stir gently.
It didn't set.
The cocoa content of the chocolate might have been too low, or there was too much orange juice. Put it in the freezer!

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 1 pc Orange (zest)
  • 50 ml Orange juice (freshly squeezed)
  • 100 ml Double cream (min. 30%)
  • 50 g Icing sugar