Today is a chocolate kinda day. Then again, when is it ever not a chocolate kinda day? These crunchy & salty Chocolate Orange truffles with toffee bits are rich and decadent and great to indulge in! Chocoholics Unite!
It has actually been a chocolate kinda week for me. I went a bit nuts and made 3-4 batches of chocolate truffles because I was in a funk, so there’s about 3 dozen cinnamon heart, toffee, pistachio, orange truffles and they are just hanging out in the fridge! I guess funks are good sometimes.
They literally take 10 minutes to make. Okay I lied, there’s actually a 2 hour fridge time somewhere in the middle but the actual work is only 10 minutes!
This recipe will be on the classic combo of orange chocolate coated in salty crunchy toffee bits, but I included a variation as well which would be an orange chocolate truffle with toffee bits inside coated with the salty and buttery pistachio. (A nut, and nut-free option)
Let’s do this! Chocoholics Unite!
You can buy all your ingredients at a local grocery store.
Tip #1: Try a piece of the chocolate to taste if it’s sweet. Most chocolates come pre-sweetened so you shouldn’t have to add sugar.
Personally I prefer a less sweeter chocolate so I go with a combination of 1 cup of of semi-sweet and 1 cup of dark chocolate.
If you prefer a sweeter chocolate, you can go with 100% pure semi-sweet or even milk chocolate. You can easily mix and match the chocolates to your liking.
You will need 1 orange for this, for the zest only.
PUTTING IT ALL TOGETHER
Zest 1 large orange.
Tip #2: When you’re zesting, try to only take the orange surface of the orange. The whites of the peel is called the pith and is very bitter. You probably don’t want to eat that 🙂
1 large orange should give you about 1 tbsp of zest.
“What about the orange? I don’t want to waste it!” you say?
I don’t believe in wasting food either. You can eat it! Or, you can wait until you have your chocolate melted and drizzle some chocolate on it and THEN eat it!
Tip #3: If you don’t have a zester, you can use a vegetable peeler and peel off the zest from the orange, and then finely chop it.
Cinnamon and chocolate go together like cookies and milk. It gives chocolate another layer of flavour that complements it and almost makes it taste more creamy. It’s not heavy on the cinnamon flavour, you can’t really taste it but it’s there and it adds but if you don’t like cinnamon you can omit this.
This is an important step that I often forget. Cut up your chocolate into small itty bitty pieces. This is crucial if you want a smooth truffle. When we heat up the cream, we have less than a minute before it cools down so you want the chocolate to melt quickly. The smaller the bits, the faster it melts.
If you happen to have chunks of un-melted chocolate, honestly its no biggy. I’ve have done this a million times and it just gives your truffles a bit more texture and crunch.
Important : Make sure you have all the ingredients prepared and ready in the bowl before you heat up the cream so we don’t need to fumble around for ingredients, and we can maximize the heat time from the cream.
The easiest and fastest way to melt chocolate is to microwave the heavy cream in the microwave.
I set it in a measuring cup for 1 minute. (Watch it like a hawk, it bubbles up fast!) When it starts to bubble up, stop the microwave it’s probably hot enough. If it doesn’t bubble up after 1 minute, put it in for another 40 seconds but continue to watch it! Mine bubbled over and made a mess in the microwave at around the 1 min and 40 second mark but every microwave is different 🙂 I’d say to aim for 1 minute and 20 seconds.
When the cream is hot, pour it it into the chocolate mixture and mix away, start mixing slowly, hot cream splashed on skin is not fun. When it starts to come together, mix faster until everything is super smooth.
NUTS OR NUT-FREE?
- After you finished mixing the melted chocolate, and let it cool in the fridge for 2 hours
- Set aside the toffee bits for coating later
- Once the chocolate has cooled in the fridge for 2 hours, scoop 1 teaspoon of chocolate and roll them into balls, then roll them in the toffee bits.
- Once the chocolate mixture has fully melted and been mixed, add in the toffee bits and mix well.
- Keep it in the fridge for 2 hours to cool.
- Crush up the pistachios (I used a mortar and pestle to keep the bits on the bigger side, you can use the bottom of a bowl as well. If you have to use a food processor, try to use the pulse option, else it will turn into a butter.)
- Scoop 1 teaspoon of chocolate and roll them into balls, and roll them in the crushed pistachio.
Before I start, I like to run my wrist under cold water.
You probably think I’m crazy right? Let me explain!
In the summer time, I get overheated a lot, to the point of nausea. To combat this, I usually run my wrist (which is a pulse point) under cold water and it instantly cools my whole body down. I apply this same trick to working with foods that melt quickly and need cool hands. I run my wrist under icy cold water to cool my hands down to buy me extra time to handle the chocolate. This not only cools my hands down, it cools my whole body down so my hands don’t warm up as quickly.
You’re going to get messy. It’s inevitable. You can put a few drops of oil on your palm to prevent the chocolate to your hands but I find if you add too much oil, the chocolate just kinda slips away!
Roll the chocolate into 1 teaspoon balls, once they are formed, roll them in the toffee bits or pistachios and keep them in the fridge for another 30 mins to an hour to let them set again, then indulge!
Storage: Truffles pick up funky flavours and smells from the fridge easily. Make sure you keep them well sealed in the fridge.
Share your chocolate pictures so I oogle them by using #pupswithchopsticks 🙂
A decadent, crunchy, salty orange chocolate truffle coated in salty crunchy toffee bits. Decadent and will satisfy all chocoholics!
- 8 oz semi-sweet chocolate (approximately 1 cup)
- 8 oz dark chocolate (approximately 1 cup)
- 1 cup heavy cream
- 1 tablespoon orange zest
- 3/4 tablespoon cinnamon
- 1 cup toffee bits
- 1 cup pistachio (finely chopped) (optional)
- Finely chop the chocolates and put it in a large bowl
- Zest 1 large orange, and put it into the bowl
- Add the cinnamon into the bowl
Mixing the Chocolate
- Microwave the heavy cream in the microwave for 1 minute and 20 seconds (every microwave is different, so watch it like a hawk. When it bubbles up, it is most likely hot enough) When you take it out of the microwave, make sure it’s hot enough by checking if the cream is steaming.
- Add the cream into the bowl and slowly mix all the ingredients together. Speed up the mixing once the chocolate has started melting.
- (Optional) If you are doing the pistachio coating, add the toffee in now. If not, reserve the toffee bits for coating after.
- Put the bowl into the fridge, and let it cool for 2 hours
Rolling the Truffles
- Run your wrist under cold water to cool your hands down.
- (Optional) Add 1 or 2 drops of oil onto your hands
- Scoop 1 teaspoon of chocolate out of the bowl, and roll it into a ball.
- Roll the truffle in either the toffee bits or the pistachios
- Put it on a tray or plate, and keep it in the fridge to cool.
- Enjoy! 🙂
- When zesting, do not zest the whites (the pith) of the orange. It is very bitter and not very tasty
- Storage: Truffles pick up funky smells and flavours from the fridge easily. To store this, keep it in the fridge, well sealed.