Ingredients Jump to Instructions ↓

  1. 1 pound bittersweet chocolate, finely chopped (about 3 cups)

  2. 1/2 cup heavy cream

  3. 1/4 cup orange marmalade

  4. 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier

  5. 1 1/2 teaspoons orange zest, from

  6. 1 medium orange

  7. 1/4 cup unsweetened cocoa powder

Instructions Jump to Ingredients ↑

  1. Place a medium saucepan filled with about 1 inch of water over medium-low heat until just simmering. Place chocolate in a medium glass or metal bowl and set the bowl over (but not touching) the simmering water. Add cream and stir until chocolate is smooth and melted, about 8 minutes. Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours. Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache. Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.


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