These Festive Orange Chocolate Christmas Truffles taste like a cozy holiday evening in every bite. Silky dark chocolate, bright citrus, and a hint of sparkle make them perfect for gifting or setting on your dessert table. No baking, minimal fuss, total joy.
Festive Orange Chocolate Christmas Truffles (No Bake)
Equipment
- 1 Heatproof bowl
- 1 Small saucepan
- 1 small sheet pan lined with parchment
- 1 Parchment Paper
- 1 Plastic Wrap
- 1 Small cookie scoop or teaspoon
- 2 Shallow bowls for coatings
Ingredients
Ganache
- 12 oz dark chocolate (60–70%) finely chopped
- 0.5 cup heavy cream
- 2 tbsp unsalted butter room temperature
- 1 tbsp orange zest finely grated (about 1 large orange)
- 2 tbsp orange liqueur (Grand Marnier or Cointreau) optional
- 1 pinch fine sea salt
Coatings & Decorations (choose your favorites)
- 0.33 cup unsweetened cocoa powder
- 0.5 cup pistachios or toasted almonds finely chopped
- 0.5 cup desiccated coconut
- festive sprinkles
- melted dark or white chocolate for drizzling
Instructions
Prep the chocolate and pan
- Finely chop chocolate and place in a heatproof bowl. Line a small sheet pan with parchment. Have your coatings ready in shallow bowls.
Warm the cream with zest
- In a small saucepan, combine cream, orange zest, butter, and salt. Heat on medium until steaming with tiny bubbles at the edges. Do not boil.
Make the ganache
- Pour hot cream over the chocolate. Let sit 2 minutes, then stir from the center outward until glossy and smooth. Stir in orange liqueur or extract. If pieces remain, warm the bowl briefly over a bain-marie or in 5 second microwave bursts, stirring often.
Chill until scoopable
- Press plastic wrap directly on the surface and chill 1.5 to 2 hours, until firm enough to scoop but not rock hard.
Scoop and roll
- Using a small cookie scoop or teaspoon, portion 1 tablespoon mounds. Roll quickly between cool hands to form 1 inch balls. If sticky, chill 10 minutes and continue.
Coat and decorate
- Roll truffles in cocoa, nuts, or coconut. For a drizzled finish, chill the rolled truffles 10 minutes, then drizzle with melted dark or white chocolate and add sprinkles.
Set and serve
- Chill 15 to 20 minutes to set. Serve slightly cool or at room temperature for the silkiest texture.
Notes
Why You’ll Love This Festive Orange Chocolate Christmas Truffles
- Bright orange zest lifts rich chocolate for a balanced, memorable bite.
- Truly no bake and make-ahead friendly, ideal for busy holiday weeks.
- Easy to customize with coatings like cocoa, pistachios, coconut, or sprinkles.
- Restaurant-quality ganache texture with simple, reliable steps.
- Gorgeous for gifting and effortlessly festive on any dessert board.
Festive Orange Chocolate Christmas Truffles Ingredients & Substitutions
- 12 oz (340 g) good-quality dark chocolate 60 to 70 percent, finely chopped. Sub: milk chocolate works, reduce cream slightly; white chocolate works, reduce cream more.
- 1/2 cup (120 ml) heavy cream. Sub: double cream; for dairy-free use full-fat coconut cream.
- 2 tbsp unsalted butter, room temperature. Sub: coconut oil or vegan butter.
- 1 tbsp finely grated orange zest (about 1 large orange). Sub: 1 tsp pure orange extract if zest is unavailable.
- 2 tbsp orange liqueur such as Grand Marnier or Cointreau, optional. Sub: 1 tsp orange extract + 1 tbsp extra cream, or fresh orange juice.
- Pinch fine sea salt to sharpen flavor.
- Coatings: 1/3 cup unsweetened cocoa powder; 1/2 cup finely chopped pistachios or toasted almonds; 1/2 cup desiccated coconut; festive sprinkles; melted dark or white chocolate for drizzling.
Ratio tips: For dark chocolate, 2 parts chocolate to 1 part cream yields scoopable truffles. For milk chocolate, reduce cream by 1 to 2 tbsp. For white chocolate, reduce cream by 2 to 3 tbsp.
Step-by-Step Instructions to Make Festive Orange Chocolate Christmas Truffles
Prep the chocolate and pan
Finely chop chocolate and place in a heatproof bowl. Line a small sheet pan with parchment. Have your coatings ready in shallow bowls.
Warm the cream with zest
In a small saucepan, combine cream, orange zest, butter, and salt. Heat on medium until steaming with tiny bubbles at the edges. Do not boil.
Make the ganache
Pour hot cream over the chocolate. Let sit 2 minutes, then stir from the center outward until glossy and smooth. Stir in orange liqueur or extract. If pieces remain, warm the bowl briefly over a bain-marie or in 5 second microwave bursts, stirring often.
Chill until scoopable
Press plastic wrap directly on the surface and chill 1.5 to 2 hours, until firm enough to scoop but not rock hard.
Scoop and roll
Using a small cookie scoop or teaspoon, portion 1 tablespoon mounds. Roll quickly between cool hands to form 1 inch balls. If sticky, chill 10 minutes and continue.
Coat and decorate
Roll truffles in cocoa, nuts, or coconut. For a drizzled finish, chill the rolled truffles 10 minutes, then drizzle with melted dark or white chocolate and add sprinkles.
Set and serve
Chill 15 to 20 minutes to set. Serve slightly cool or at room temperature for the silkiest texture.
Tips for Success
- Chop chocolate finely so the cream melts it evenly.
- Heat cream until steamy, not boiling, to avoid splitting.
- Emulsify gently: start stirring in the center, making small circles.
- If ganache looks greasy, whisk in 1 to 2 tsp cool cream to bring it back.
- Roll with cool hands or wear food-safe gloves lightly dusted with cocoa.
- For ultra-round truffles, chill the rolled balls 10 minutes, then re-roll.
Variations of Festive Orange Chocolate Christmas Truffles
- Extra festive: add a pinch of cinnamon or cardamom to the cream.
- Kid friendly: skip the liqueur and use extract or extra zest.
- Nutty center: press a roasted hazelnut or almond into each scoop before rolling.
- White chocolate swirl: drizzle with white chocolate and a dusting of orange sugar.
- Dairy free: use coconut cream and vegan chocolate, coat in toasted coconut.
Serving Suggestions: What to Pair with Festive Orange Chocolate Christmas Truffles
- Espresso, cappuccino, or orange-spiced hot chocolate.
- Mulled wine or a small glass of tawny port.
- Cheese and dessert board with candied orange peel and nuts.
- Gift boxes lined with parchment and tied with ribbon for a thoughtful host gift.
Storage & Reheating Instructions
- Refrigerator: Store in an airtight container up to 10 days. Layer with parchment.
- Freezer: Freeze up to 2 months. Thaw overnight in the fridge, then let stand 15 to 20 minutes before serving.
- Best serving temp: Slightly cool or room temp for a creamy bite. No reheating needed.
Memories Made Around the Table
Every December, I roll these with carols playing and citrus perfume in the air. By the time the sprinkles go on, the kitchen feels like pure holiday magic.
FAQs
Can I make these without alcohol?
Yes. Use 1 tsp orange extract or extra zest and add 1 tbsp cream to replace the liqueur.
My ganache is too soft to roll. What can I do?
Chill longer until scoopable. If still soft, melt 1 to 2 oz additional chocolate, cool slightly, and whisk in.
Can I use milk or white chocolate?
Absolutely. Reduce cream by 1 to 2 tbsp for milk chocolate and 2 to 3 tbsp for white to maintain a firm truffle texture.
How far ahead can I make them?
Make up to 10 days in advance and refrigerate, or freeze up to 2 months.
How long can truffles sit out at a party?
About 2 hours in a cool room. Return to the fridge between courses if the room is warm.
Final Thoughts
These truffles are little bites of holiday cheer, bright with orange and luxuriously chocolatey. Make a batch to share, then tuck a few away just for you.