Chocolate Orange “Truffles”

It is pretty rare for me to feel that a recipe is too chocolate-y. Typically, my threshold for chocolate is pretty high. Most days don’t feel quite complete without at least a taste of something with a trace of cocoa… even a Hershey’s Kiss will do. But I do have a few exceptions. One being an old recipe from one of my first cookbooks, The Taste of Home. This recipe is for a “Brownie Layer Cake” with each layer carrying the density and decadence of a fudge brownie. I tried the recipe once and none of my taste testers could stomach an entire piece. But I’m not one to give up entirely on a recipe. I thought with a little tweaking, this recipe could serve as a base for a unique dessert. And thus, Chocolate Orange Truffles were born. I have seen chocolate and orange paired together in a number of sweets, but never really understood the combination. The decadent, richness of chocolate didn’t sounds like a good counterpart for a light & floral orange. But today I found that it is the stark contrast of these two ingredients that make them such an interesting pairing. I formed bite sized balls out of the Brownie Cake, and since the complexity of the dark chocolate is reminiscent of a chocolate truffle, I thought I would dub these cake balls “faux truffles.” My rich chocolate “truffles” were brightened with the addition of a fresh orange glaze. And the orange zest certainly makes a beautiful decoration atop the velvety dark truffles. These Chocolate Orange “Truffles” are a perfect petite sweet. Rich enough to satisfy any chocolate craving, but small enough to avoid that dreaded sugar coma.

Ingredients: Makes 2 dozen truffles

  • 1 1/2 cup butter
  • Six 1-oz squares of unsweetened Baker’s Chocolate
  • 3 cups granulated sugar
  • 5 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 2/3 cup powdered sugar
  • 4-6 tablespoons fresh orange juice
  • 2-3 tablespoons orange zest, plus extra zest for garnish


  1. In a large saucepan, melt butter and unsweetened chocolate until smooth
  2. Remove from heat and stir in sugar
  3. Beat in eggs one time and then stir in vanilla
  4. In a separate bowl sift flour & salt together
  5. Stir flour mixture in until well incorporated
  6. Pour batter into two greased 9×9 pans
  7. Bake at 350 for 25 minutes, or until a toothpick comes out clean
  8. Let cake cool
  9. In the meantime, whisk together orange juice, zest and powdered sugar until consistency is similar to that of maple syrup; add more powdered sugar as needed
  10. Once cake has cooled, break up into pieces and roll into 1-inch balls
  11. Drizzle orange glaze onto truffles and sprinkle with orange zest
  12. Let set on wax paper until glaze has dried


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