These Orange and Chocolate Truffles are incredibly fudgy, deeply chocolatey, and infused with ample orange flavor using freshly squeezed juice and zest. They are incredibly easy to make and made with better-for-you ingredients! This chocolate truffle recipe is perfect for the wintertime when markets are overflowing with citrus and oranges are at their best. These seasonal truffles are secretly healthy, vegan, and paleo-friendly (gluten, grain, & dairy free). If you love chocolate and orange together you’re bound to love these truffles.
What Is A Chocolate Truffle? Are Chocolate Truffles Made with Real Truffles?
A chocolate truffle is basically a melted chocolate mixture, usually made with good quality chocolate, refined white sugar, and dairy such as heavy cream and butter that is chilled, then formed into balls. Typically, the chocolate balls are finished with a dusting of cocoa powder making them look very similar to the “truffle” mushroom! These chocolate truffles, however are made vegan and dairy free, but taste just as delicious as their conventional counterparts.
What Do Orange and Chocolate Truffles Taste Like?
These Orange and Chocolate Truffles are soft and fudgy balls of chocolate infused with fresh and bright orange flavor. They are deeply chocolately but wonderfully balanced by the fresh citrus. They are rich, but not overly so, and just perfectly sweet enough to satisfy a sweet tooth without making you feel as if you’ve overindulged. These chocolate truffles are the perfect way to enjoy the classic flavor combination of chocolate and orange together in one handheld treat. They are made with real, simple ingredients but I’m confident that you’ll have everyone thinking these are anything but better-for-you.
What Ingredients Are Used to Make These Chocolate Orange Truffles? Are Chocolate Truffles Gluten Free?
These Chocolate Orange Truffles are made healthier as they contain no refined sugars, flours, or oils. While conventional chocolate truffles are naturally gluten-free, they typically contain dairy. These truffles are paleo-friendly meaning they are gluten, grain, and dairy free! They are vegan and nut-free as well! These chocolate truffles are made using only 7 total ingredients, including the salt! Here’s a look at the ingredients and some possible substitutions/variations.
- Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free use your favorite coconut or maple sugar sweetened chocolate chips or bar chopped into chunks (or these!). Or use sugar free chocolate to make the truffles sugar free. My chocolate go-tos are either Enjoy Life or Guittard which are both sweetened with organic cane sugar.
- Orange Juice & Zest – Freshly squeezed orange juice and orange zest really gives the truffles that wonderfully bright and fresh orange flavor. I know it’s tempting to skip the zest, but really, most of the orange flavor comes from the zest! Don’t skip it!
- Coconut Cream – The solid from the top of a fresh can of coconut milk. This helps makes the chocolate mixture creamy and acts in place of heavy cream used in traditional recipes. I recommend using a can of full fat coconut milk as it will contain the most/best solids. I don’t find that the coconut flavor is noticeable in the truffles.
- Coconut Oil – Helps firm up the truffles so they maintain their ball shapes. Use refined coconut oil for a no-coconut flavor.
- Vanilla – To add flavor!
- Nut/Seed Butter – Conventional recipes use butter, to keep this dairy free, I use a nut/seed butter to make the truffle soft and creamy. I went with cashew butter because of its neutral flavor. But use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. After cashew, my next best recommendation is sunflower seed butter.
- Maple Syrup – To give a touch more sweetness to the dark chocolate.
- Salt – To enhance all the flavors!
How Do You Make Orange Chocolate Truffles?
These Orange and Chocolate Truffles are so incredibly easy to make! It just involves melting a few ingredients together in a pot, adding the remaining ingredients and mixing them together. Then we let it chill. That’s the hardest part. Once cool, the mixture is formed into balls, rolled in cocoa powder and that’s it! Here’s a look at the steps and some helpful tips:
- Zest, then juice the orange. I know it’s tempting to skip the zest, but it really adds most of the orange flavor to these truffles. And zesting before juicing is always key, because zesting a juiced orange is never fun. I use and love this microplane which makes zesting a breeze. Plus it’s dishwasher safe!
- Make chocolate mixture. First we melt the chocolate, coconut cream, coconut oil, and orange juice in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
- Chill the mixture. The hardest part! Place in the fridge for a few hours or the freezer for about an hour.
- Scoop chocolate mixture into balls. I use my 40 mm cookie scoop to make uniform sized balls. But make them any size you like!
- Roll balls in cocoa powder. Adorn your balls with some additional zest if you like.
These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!
Make Ahead: The chocolate mixture can be made up to 3 days in advance stored, covered, in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.
These Orange and Chocolate Truffles are the perfect seasonal winter treat! They are so easy to make and absolutely delicious. These secretly healthy truffles are an amazing way to enjoy the classic combination of chocolate and orange. I’m so excited for you to try them!
Try Out These Truffle Recipes!
- Double Chocolate Truffles (paleo & vegan)
- Healthy Pecan Pie Truffles (paleo & vegan)
- Cake Batter Balls (no bake, vegan, paleo)
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Orange and Chocolate Truffles
These 7 ingredient truffles are the PERFECT chocolatey treat. The best in wintertime when markets are packed with citrus and oranges are at their peak. The truffle center is super fudgy, deeply chocolatey, and packed with fresh orange flavor. They are made better-for-you and absolutely delicious!
Quick tip before starting: Try to use room temperature ingredients to keep the chocolate mixture from seizing.
vegan, paleo (gluten/grain/dairy free), nut free
- 1 1/2 cups (8 oz) dark chocolate chunks, chips, or melting wafers
- 3/4 cup (160 grams) coconut cream solid part from the top of a fresh can of coconut milk
- 1/4 cup (63 grams) orange juice freshly squeezed (1 orange)
- 1 tbsp (13 grams) coconut oil
- 3 tbsp (48 grams) cashew butter or other thick and creamy nut/seed butter (with 1 ingredient)
- 2 tbsp (38 grams) maple syrup
- 1 tbsp packed orange zest
- 1 tsp vanilla
- dash sea salt
- cocoa powder for dusting, about 3 tbsp
- additional orange zest for topping optional
Zest, then juice the orange to get 1/4 cup.
In a small pot melt together the chocolate, coconut cream, orange juice, and coconut oil over a low flame. Stir frequently until the chocolate is fully melted, smooth, and shiny.
Remove from heat and stir in the cashew butter, maple syrup, orange zest, vanilla, and dash of sea salt and stir together until everything is one creamy mixture.
Pour chocolate mixture into a bowl and let chill until firm either in the fridge for about 2 hours or freezer for about an hour.
Once firm, using a cookie scoop or large spoon, scoop out chocolate and form into balls by rolling between your hands. I find 1 in balls, using a 40 mm scoop, to be the perfect size. Rolling the balls will get messy and chocolatey. It helps to work quickly while the chocolate is cold to minimize melt. If you don't care about having round balls, just scoop out mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper or a silicone mat.
If the balls have gotten too warm during the rolling process, place back in the freezer for a few minutes to firm back up.
Roll the truffles in the cocoa powder to coat, shake off excess powder before placing back on the baking sheet. Adorn your truffles with some additional zest if you like!
Keep finished truffles in a sealed container in the fridge or freezer!
Storage: These balls will keep, stored in an airtight container, in the fridge for a few weeks or the freezer for a few months!
Make Ahead: The chocolate mixture can be made up to 3 days in advance stored covered in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.
Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep paleo/refined sugar free. I used Guittard Melting Wafers.
Maple Syrup - The amount of maple syrup will depend on your personal preference and how dark your chocolate chips or chunks are. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more in small increments if you prefer it sweeter.
Nut/Seed Butter – Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as peanut, almond, or sunflower seed butter. I used cashew for it's neutral flavor, my next best recommendation is sunflower seed butter. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results.
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