Chocolate-Orange Truffles

Chocolate-Orange Truffles

Yield: 12 truffles
  • Prep Time: 20 minutes
  • Cook Time:20 minutes
  • Cooling Time: 40 minutes
  • Total Time: 1 hour 20 minutes


For Dipping and Garnish:

For the Filling:


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. Cut the peel from the whole orange into 1-inch strips. Trim any white pith from the zest.
  3. Finely slice the orange peel into thin strips.
  4. Place on the cookie sheet and put in the preheated oven.
  5. Turn off the oven and allow the orange peel to dry while you prepare the truffles.
  6. Place the heavy cream, fine zest from the other orange, and Confectioners Swerve in a small saucepan over medium heat and cook just until bubbles begin to form around the edges.
  7. Place the ½ cup dark baking chips in a medium bowl.
  8. Pour the hot cream mixture over the chips and stir until melted.
  9. Place the orange-chocolate mixture in the refrigerator until firm, about 30 minutes.
  10. Remove the dried orange zest from the oven and transfer to a small bowl.
  11. Divide the chilled orange-chocolate mixture into 12 portions, then roll into balls.
  12. Place balls on the cookie sheet and chill in the freezer while you melt the chocolate.
  13. Place the 1 ½ cups dark chips and coconut oil in a large heatproof bowl and microwave in 30-second intervals, stirring in between, until melted.
  14. Drop the chocolate balls, one at a time, into the melted chips, then remove with a fork.
  15. Tap the ball firmly to remove the excess melted white chips, then return to the cookie sheet.
  16. Repeat with the remaining truffles.
  17. Transfer the remaining chocolate to a piping bag and cut off the tip.
  18. Pipe a zig-zag pattern onto one of the truffles, then top with a piece of the dried orange zest.
  19. Repeat with the remaining truffles.
  20. Place in the refrigerator to harden, about 10 minutes.
  21. Serve immediately or store in the refrigerator in an airtight container.