These easy chocolate orange truffles are the perfect homemade chocolate treat for any special occasion! Made with just 5 simple ingredients, this beginner-friendly recipe uses melted chocolate, sweetened condensed milk, and a hint of orange extract for the perfect flavor.
Don't forget to try my 5 ingredient peppermint truffles too!
My husband's Aunt used to make us a batch of peppermint truffles for Christmas every single year, and it was easily one of our favorite gifts.
When I finally asked for the recipe I was surprised to see how easy it was! With a few simple tweaks, I was able to reverse-engineer a plain version, and then I started to experiment with different flavors.
These chocolate orange truffles are one of our favorite flavor options. They taste similar to a Terry's Chocolate Orange, a long-standing stocking stuffer tradition here in Canada (and the UK).
We absolutely love this recipe – and I know you will too!
Why You'll Love It:
- So easy! This is a straightforward recipe simple enough even for beginner bakers – no candy thermometer required. Just follow the simple steps and you'll have delicious chocolate truffles every time!
- Great for gifting. Homemade treats make perfect gifts! A collection of homemade truffles in a pretty box is a delicious way to show you care during the holiday season.
- Simple ingredients. While everyone loves a delicate chocolate ganache truffle, this one is made with easily accessible ingredients. No heavy cream, orange juice, or food processor needed!
You Will Need:
- Chocolate chips: I like to use semi-sweet chocolate chips. Tollhouse chocolate chips tend to firm up more quickly, so if you use them be sure to check on them as they chill.
- Sweetened condensed milk: This is the secret ingredient for making easy truffles! It can be found in the baking aisle of any grocery store – just be sure you purchase "sweetened condensed milk" and not evaporated milk – they are totally different products.
- Orange extract: You should be able to find this at larger grocery chains or online. While it's a bit uncommon, you shouldn't find it too hard to locate!
- Vanilla extract: This adds a subtle flavor under the more prominent one.
- Powdered sugar (for rolling): To keep the truffles from sticking and melting together, they should be rolled in powdered sugar (also known as confectioners sugar or icing sugar). I've also rolled them in cocoa powder, which doesn't taste as good – but is nice for some contrast!
Recommended Equipment
- Cookie scoop (or a heaped tablespoon)
- Baking sheet
- Shallow bowl or rimmed tray
How to Make Orange Chocolate Truffles
This simple recipe is sure to be one you want to make again and again! You can make tons of different flavors just by switching up the extracts; if you can melt chocolate – you can make these.
- Add 3 cups of chocolate chips and 1 can (14 ounces) of sweetened condensed milk to a medium saucepan.
- Melt the chocolate and condensed milk together over low heat, stirring often, until the chocolate melts and blends into a smooth consistency.
- Remove from the heat and stir in 1 tablespoon of orange extract and 1 teaspoon of vanilla extract.
- Transfer the truffle mixture to a heatproof bowl, and cover it tightly with plastic wrap, pressing it down against the surface of the chocolate to prevent a sort of "skin" from forming.
- Chill in the refrigerator for 2 hours, or until firm, yet scoopable.
Microwave Method
If you prefer, you can make these truffles in the microwave instead of the stovetop!
I do find that it's a bit more finicky and easier to overheat the chocolate, so be careful if this is your method of choice.
- Add the chocolate chips and sweetened condensed milk to a microwave-safe large bowl and stir.
- Heat in 30 second intervals, stirring between each one, just until the chocolate fully melts into the condensed milk.
- Stir in 1 tablespoon of orange extract and 1 teaspoon of vanilla extract.
- Wrap the bowl tightly, and refrigerate for 2 hours, or until the chocolate is firm, yet scoopable.
- Use a heaping tablespoon (or cookie scoop) to portion the chocolate, then roll into balls and toss in powdered sugar.
Shaping and Rolling the Truffles
- Once the chocolate mixture has chilled for about 2 hours, it should be firm, yet still easily scooped with a trigger-released cookie scoop. Use a cookie scoop (or heaping tablespoon) to portion the chocolate (aim for about 1 ½ tablespoons worth).
- Roll each chocolate portion between your hands to form a smooth ball.
- Fill a shallow bowl (or rimmed tray) with powdered sugar, and roll truffles in powdered sugar.
- Once completely coated, transfer to a parchment-lined cookie tin, baking sheet, or container.
- Return to the refrigerator to chill until ready to serve (or gift).
Rolling and Garnishing Options
- Powdered sugar (AKA icing sugar or confectioners sugar)
- Cocoa powder
- Candied orange peel
- Dried orange zest
- Dipped in orange candy melts (for an orange coating)
Storing Homemade Truffles
Transfer the finished truffles to a parchment-lined container or cookie tin with an airtight seal. Keep refrigerated and store for up to 1-2 weeks. You can even freeze your truffles in a freezer-safe container or freezer bag; they last for at least 2-3 months this way.
Your homemade truffles should be kept chilled for the most part. You can serve them at room temperature, but they should quickly be returned to the refrigerator to firm up in between servings.
Tips for Gifting
- Prepare a large batch of truffles to divide between your giftees.
- Roll them in a variety of coatings for a nice presentation.
- Prepare several flavors (peppermint, raspberry, coconut, etc) for a variety box.
- Pack them in a nice box or cookie tin lined with decorative parchment paper.
- Be sure to let them know to keep the chocolate refrigerated!
- Include the recipe on a recipe card (if desired).
Flavor Variations
- Peppermint truffles: Omit the orange extract and use 1 tablespoon of peppermint extract instead. Optionally, roll some of the truffles in crushed candy canes (or peppermint candies).
- German chocolate: Swap the orange extract for 2 teaspoons of coconut extract, and roll the chocolate truffles in shredded and toasted coconut.
- Raspberry chocolate truffles: Use 1 tablespoon of raspberry extract (or bakery emulsion) in place of the orange extract used in the recipe.
- Dark chocolate orange truffles: Use dark chocolate chips instead of semi-sweet.
Expert Tips
- Keep chilled. Don't leave these at room temperature for very long, even once they are finished and ready to serve. They keep their shape best when chilled, so only take them out of the fridge to enjoy, then pop any leftovers right back in.
- I let them chill for too long...now what? If you forgot about your chocolate mixture for too long, you may find it hard to scoop (or, if you're like me, you break your scoop – oops!). You have two options: soften at room temperature for 2-4 hours, OR reheat in a small saucepan, shape, and start the chilling process over again.
- Stick with orange extract. For a true orange flavor with perfect balance, use pure orange extract. You may be tempted to use orange juice, but the flavor is not concentrated enough, it's quite acidic, and introduces a lot of water to the chocolate. None of those things make for delicious results – trust me.
Substitutions
Chocolate chips: This recipe works best when you use semi-sweet chocolate chips, but if you prefer you could use good quality milk chocolate chips – or even dark chocolate chips if desired.
Dairy-free: With a few simple swaps this recipe can be dairy-free. Use your favorite dairy-free chocolate chips, and use sweetened condensed coconut milk in place of the conventional type.
Sweetened condensed milk: If you can't find a can at your local grocery store (or it's not commonly used in your country), try making your own condensed milk using just sugar and milk.
Can I use white chocolate?: I haven't tested this recipe with white chocolate, and if you decide to, please let us know how it goes in the comment section! White chocolate is very finicky, so I would melt it with a teaspoon of coconut oil, and do so very carefully. It seizes more quickly than standard chocolate, so go slow and low.
More Easy Desserts
If you loved this easy recipe for Chocolate Orange Truffles, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Chocolate Orange Truffles
Equipment
- #40 cookie scoop (or a heaping tablespoon)
Ingredients
- 1 (14oz) can sweetened condensed milk
- 3 cups chocolate chips semi-sweet
- 1 tablespoon orange extract
- 1 teaspoon vanilla extract
For rolling:
- Powdered sugar or cocoa powder
Instructions
Stovetop Method:
- Add the chocolate chips and sweetened condensed milk to a medium saucepan and stir with a silicone spatula.
- Set the heat to low (or just a little bit higher than low) and melt the chocolate chips and sweetened condensed milk together, stirring often to help the chocolate melt evenly.
- Once the mixture is smooth and uniform, remove from the heat and add in the vanilla and orange extracts. Fold them in until fully incorporated.
- Transfer the mixture to a heatproof bowl and wrap with plastic wrap. Press the plastic wrap down against the surface of the chocolate; this prevents the cooling chocolate from forming a “skin.”
- Transfer the covered bowl to the refrigerator and chill for approximately 2 hours, or until the chocolate is firm but still scoopable.
- Once the chocolate is set, remove it from the refrigerator and use a #40 cookie scoop (1 ½ tablespoons) or a heaping tablespoon to form balls of chocolate.
- Roll each ball between your hands until it is smooth and spherical.
- Add powdered sugar (and/or cocoa powder) to a shallow bowl and drop the balls into it, tossing them to coat.
- Place the coated balls on a parchment lined tray, plate, or in a cookie tin.
- Repeat until all of the chocolate has been shaped and rolled in the powdered sugar.
- Keep the truffles refrigerated until they are ready to serve. They should be served chilled, and kept refrigerated most of the time; they will soften considerably at room temperature.
Microwave method:
- Add the chocolate chips and sweetened condensed milk to a microwave-safe bowl. Stir gently.
- Heat in 30 second intervals, stirring in between each interval to help the chocolate melt. This should take no more than 3-4 sessions.
- Note: Be careful to not overheat the chocolate, as overheating can cause it to “seize” and become hard, which does not make for good truffles.
- As soon as the chocolate melts completely when being stirred, add the vanilla and orange extracts and stir to combine.
- Cover the bowl tightly with plastic wrap, pressing it down onto the surface of the chocolate to prevent a “skin” from forming as it cools.
- Chill in the refrigerator for 2 hours, or until firm, yet scoopable.
- Scoop, shape, and roll the truffles as outlined in the main recipe above.
Notes
Variations:
- Peppermint chocolate truffles: Use 1 tablespoon of peppermint extract instead of orange.
- Raspberry chocolate truffles: Use 1 tablespoon of raspberry extract (or bakery emulsion) instead of orange extract.
- German chocolate truffles: Omit the orange extract and use 2 teaspoons of coconut extract instead. Roll in toasted shredded coconut.
Nutrition
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