Recipe: Chocolate Orange Truffles

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Sep 27, 2007
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Chocolate Orange Truffles
about 4-5 dozen

2 cups crushed vanilla wafer cookies
2 cups powdered sugar
1/2 cup cornstarch
1/2 cup butter, melted and cooled
1/2 cup orange juice concentrate, thawed
1 teaspoon vanilla
1 cup minced pecans
1/4 cup candied ginger, minced as finely as possible
12 ounces chocolate chips
1/4 bar cooking wax
Zest of 1 orange

Mix all ingredients except for the chocolate chips and wax. Stir well and add more powdered sugar or cornstarch if it’s still too goopy to handle. Chill for at least an hour. Roll into 1-inch balls and freeze.

Melt the chocolate and wax in a double boiler over low heat. After the balls have been in the freezer for a few hours, remove and dip in the chocolate. Dip using a fork, shaking as you take them out, and place on waxed paper or parchment to cool. Quickly press a curl of orange zest on the top.

These will last for weeks in the freezer, tightly sealed.

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Keeps Well
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