Orange Liqueur Chocolate Truffles

A super simple truffle recipe, using leftover orange cake and a splash of
liqueur; these Orange Liqueur Chocolate Truffles are a delicious and impressive
treat!

Servings: 10 truffles

Author:

Prep Time
10 minutes

Freezing
10 minutes

Total Time
20 minutes

Course:

Cuisine:

Australian

Instructions

1 Break up your leftover orange cake and place the pieces into a medium mixing
bowl
2 Add the Cointreau and squeeze the mixture together until it forms clumps. If
using a store bought cake, it may be drier -add a little more Cointreau if
needed
3 Roll into balls by scooping out the mixture, using a melon baller or a
medium-sized ice cream scoop, roughly the size of a tablespoon. Roll each scoop
in the palms of your hands until its a smooth ball
4 Place the balls onto a small lined tray and pop them into the freezer for 10
minutes (this makes them easier to dip into the chocolate)After 10 minutes, heat
the chocolate for dipping. I personally like to temper my chocolate in the
microwave, for short bursts until it starts to melt, then stir it and stir it
until it’s completely melted. Start with 30 seconds, stir, then heat in 10
second bursts, stirring for a good 10 seconds in between. This will heat up
your chocolate and cool it down (tempering), which results in a nice hard
chocolate shell.
5 Place a small baking sheet aside and line it with some parchment paper
6 Dip the first cake ball into the melted chocolate, remove with a fork, giving it
a little tap on the side of the bowl to shake off chocolate drips, then place
onto the lined tray
7 Once you’ve dipped 2-3 balls, quickly grate some zest over them before the
chocolate sets, then repeat with the remaining cake balls
8 Place in the refrigerator , where you can store them in an airtight container
for 1 week

Orange Liqueur Chocolate Truffles

Course:

Cuisine:

🧂 Ingredients

Instructions

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