Reviewed: Sep. 28, 2009

Yum! These are delish. I'm not sure what the problem some reviewers are having but after chilling in the fridge I had no problems scooping with a small cookie dough scoop, rolling smooth, and then freezing. I didn't have the liqueur so I used some fresh squeezed OJ along with the fresh zest. They are a bit messy but soo good. My only problem is the batch was really small =(( next time I will be sure and double so we have plenty of these little delights!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jul. 22, 2009

AMAZING! If you're a chocoholic like I am, you will not be disapointed. Sadly I only managed to eat 2 from my first batch because my family snarfled them all up! I made 3 batches in one week: one for a party, one for dessert with my parents, and one just for me! every time they are made, it's a big hit. thank you very much for this delicious truffle recipe!

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brunettegirl

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

I didn't know what to expect, but I am very impressed. Anytime you work with chocolate, it can be messy, but I don't mind! I actually had a brand new bottle of orange extract and I decided to use that in place of liqueur and it worked perfectly. I dipped mine into tempered milk chocolate so I could take these to a dinner party. I love using tempered milk chocolate!

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 8, 2009

These were AMAZING! So good. I made them for my boyfriend & his favorite flavors are orange and key lime so I made half of each. I took a reviewer's suggestion of making the filling mixture the night before and keeping in the fridge overnight. It was REALLY stiff by then, but I was still able to get it into balls. I would definitely double or triple the recipe if making for more than one person because mine only came out to 24 VERY small truffles. Taste is delicious though!

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sjsholar

Cooking Level: Intermediate

Home Town: Wallace, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: May 15, 2009

Tasted great! Freeze the centre so you can roll the balls.

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alittleless

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Yummy! Simply awesome! I also made some Raspberry truffles, where I subbed the orange liquer for raspberry, and subbed the zest for instant coffee granuals. I think those tasted even better than the orange truffles. I'm bias though 'cause I love raspberries! (I was even told by non-raspberry lovers that they were awesome, and even better than the orange.) Thank you for the great recipe!

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Afie

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Reviewed: Jan. 7, 2009

I was really disappointed with this. Maybe I chose the wrong chocolate or something, but I had to throw them out, no one would eat them because they were so bitter!

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Ashley

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 21, 2008

I am new at candy making, but found this pretty easy (yes, it's messy, but any time you work with melted chocolate, it's bound to be!) Chilling well between steps definitely helps. I followed the recipe EXACTLY and got DELICIOUS results. Brought these to a Holiday Cookie Exchange and got raves! (Quadrupled recipe) Topping with extra grated orange peel added an elegant touch!

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Nancy G.

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Reviewed: Dec. 19, 2008

This is great! Instead of rolling the I truffle and dipping it in chocolate, I put some chocolate in a candy mold and placed the truffle in. I also used Peppermint and Vanilla extract instead of Orange. They were delicious!

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Kristen

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

I've made hundreds of truffles in years past; I don't know what magic the other cooks here had, but following to a T..., the chocolate in no way shape or form was moldable without making a complete mess all over my hands, wasting and melting chocolate!!!!!! Tastes great, but I had to cut it into chunks before the chocolate dip step & covered with chopped peanuts to give them a more "professional" look due to their lack of general "shape."

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gradpath

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Reviewed: Dec. 14, 2008

I absolutely love this recipe, the truffles melt in your mouth. I made these for my Sister's birthday with Chambord and orange liqueur and they were fantastic, she absolutely loved them. Next time im going to take another reviewer's suggestion and try Kahlua or maybe some Bailey's. yum!!

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MissTine

Cooking Level: Intermediate

Home Town: Schodack, New York, USA

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Reviewed: Dec. 6, 2008

The flavor of these are excellent! So far, I've made 4 batches, with varying types of chocolate and I've come to the same conclusion as others-- don't use super-dark chocolate. It'll separate from the butter. I also had a few problems in my later batches with the truffles turning out dry, but I'm pretty sure it's my own error that I'll work out in my next batches.

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J. Striker

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Reviewed: Feb. 17, 2008

These were very good! I have to say, though, that I missed the professional look of tempered chocolate. I rolled half of them in pecans and the other half in cocoa. Freezing the balls for thirty minutes before coating them in chocolate made them very easy to work with. I just read in a magazine that, in order to avoid the foot that comes from coating with too much chocolate, pour some chocolate in your hand and roll the truffle in it. You have more control than dipping in chocolate. I doubled the recipe; the original recipe doesn’t make many truffles. Very nice and easy!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 16, 2008

Easy to make and the flavor is delicious, if you keep them cold. I found that room temperature they aren't that great, however if you keep them in the refrigerator until you eat them the flavor is much better. Keeping them in the freezer is the best! I rated them a four instead of a five because I found the texture to be a bit off; you can't tell as much when they are cold, but as they reach room temperature the mouth feel isn't as good.

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anewshootingstar

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Dec. 27, 2007

This is a great simple recipe. Tip: After I spoon out the granach, I refrigerate it until it is set up and then roll is with powdered sugar in my hands. Keeps sticky chocolate mess to a minimum and doesn't affect the great granach texture.

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WAGS5206

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Reviewed: Nov. 29, 2007

I could hardly believe it, but it worked: I substituted organic coconut milk for the cream, and organic palm oil shortening for the butter. Added two tablespoons of homemade vanilla extract (it's not as strong as store-bought) instead of the orange flavor: and it all worked. And my dairy-allergic and corn-allergic family can enjoy truffles! I am one happy momma. Thank you, thank you for this forgiving and adaptable recipe!! Now if I can just stop eating them myself...

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CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Apr. 2, 2007

So I'm only 18 so I couldn't buy the orange liquer so I ended up using orange (and raspberry, I made two kinds) extract and they were terrible. It was so strong, it was like drinking whiskey, that super strong flavor. DO NOT replace liquer with extract!!

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casecase10

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Reviewed: Feb. 5, 2007

Very good truffles. I grated some extra orange zest to sprinkle on top of the truffles.

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Lilanya

Cooking Level: Expert

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Reviewed: Dec. 20, 2006

these are so simple to make with few ingredients but taste so absolutely decadent! so creamy and smooth, they melt in your mouth. I made the first batch with special dark chocolate chips but found after I got it together that it was not sweet enough. Since it makes a small batch and I am making these for holiday trays, I decided to make a second batch using semi-sweet and just mix the two batches. This worked out well, a little sweeter but still with a good dark chocolate flavor to compliment the orange. I used 1 tsp. pure orange extract per batch in place of liquor and it gave it a very nice orange flavor. Had no problems with separation, and stayed firm to roll and dip. Just make sure your dipping chocolate is not too hot, it will melt the delicate truffle mixture. thanks for this great recipe that is so versatile and tastes so gourmet!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Dec. 3, 2006

depite spilling the heavy cream on the stovetop and starting a small fire, despite accidentally doubling half the recipe and having to run to the store to restock, and despite my inability to shape them, these truffles turned out nearly perfect. I need to brush up a little before next time, but there will definately be many "next time"s. substituting dark chocolate might not be the greatest idea, but if you're a true dark fan, give it a try. I think I used the wrong kind of orange liqueur and it might have clashed with the dark chocolate. like I said, "need to brush up". MAKE THESE FOR THE CHOCOLATE-LOVER IN YOUR LIFE!! (even if it's just you)

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SpongeBlake

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Durham, Oregon, USA

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Chocolate Orange Truffles

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