Boozy Orange Marmalade Truffles with Dark Chocolate

Decadent and delicious chocolate candy that impresses with a rich orange flavor, which is caressed by dark chocolate and rum. The minced almond slivers enchant with their crunchiness!

These truffles are filled with delicious dark chocolate, and orange marmalade, enriched with rum, and rolled in tiny almond slivers! Decadent, delicious, and certainly something out of the ordinary.

The orange truffles are an eye-catcher for guests, are perfect as a small gift, and are equally wonderful to enjoy in a relaxing hour spent together as a couple! 

These dark chocolate truffles are easy to make, vegan, lactose-free, and gluten-free. They are perfect for the cold season and can be made without alcohol if desired. 

Find more recipes in the chocolates and truffles category, and check out our mini chocolate course! This course will teach you how to work properly with chocolate in a jiffy. Your homemade chocolates will be equally remarkable, and you will have much satisfaction!

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 🍽️ Equipment
• 🌡️ Storage
• 💭 Top tip
• 🥜 Substitution
• 🙋🏻 FAQ
• 📖 Recipe
• 🤎 You might also like
• ⛑️ Food safety
• 💬 Comments

🥘 Ingredients

• Dark chocolate
• Orange marmalade - pure or mixed with tangerine is the best one!
• Rum - can be substituted with water or natural orange juice
• Glucose
• Dark hollow spheres
• Dark chocolate - to seal the chocolates
• Minced almond slivers for rolling - store-bought or homemade with a food processor

See the recipe card for quantities.

At PrimeChocolate, you can buy these pre-made chocolate hollow spheres and save 10 % with the coupon code ThankYouNora

🔪 Instructions

Step 1

We start our chocolaty venture with glucose first. Weigh the glucose into a bowl suitable for the microwave, and strain the orange marmalade directly into it. 

Now heat this mixture in the microwave to 89.6 °F // 32 °C. The heating liquefies the glucose to combine it with the marmalade easily. 

Then stir in the rum. If you want non-alcoholic chocolates, use water or natural orange juice instead of rum in this step. 

Step 2

Heat the dark chocolate in the microwave or a water bath to a maximum of 89.6 °F // 32 °Cand stir in the fruit mixture. 

Now place your chocolate hollow spheres on the kitchen table, ready to be filled in the next step. 

Step 3

Now fill the chocolate-orange marmalade mixture into a piping bag. The easiest way to do this is to put the piping bag in a tall container. This way, it will stay in place, and you will have both hands free to fill the mixture into the piping bag without spilling too much. 

Once the piping bag is filled, twist the wide end together to build up good pressure. 

If you want to make it even easier, you can also close the end with a clip.

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Carefully cut the top of the piping bag open and begin filling the hollow spheres with the orange ganache to just below the rim. 

I recommend doing this slowly and gently, so there are no air spaces.

Step 4

Place the filled hollow spheres in the refrigerator for 12-24 hours to crystallize. You can learn more about this process in my mini chocolate course. 

Step 5

After the cooling time, start tempering the chocolate. You can do this in a water bath or a tempering device. 

Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.

Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F. 

Step 6

First, you need to seal the chocolates. To do this, pour a small amount of the melted chocolate into a squeeze bottle and seal the opening with the chocolate with a small dot. 

Place the sealed chocolates in the refrigerator for 10 minutes to allow the chocolate to set. 

Remove the remains of the chocolate in the squeeze bottle easily by placing the bottle itself, including its contents, in the refrigerator. 

Once it is solid, squeeze the bottle to release the chocolate and add it to the rest of the melted chocolate. 

Step 7

Prepare the minced almond slivers in a bowl. It is best to place them next to your melted chocolate. This way, you can easily and quickly coat the chocolates and roll them in the almond slivers. 

Ideally, you also prepare the chocolate paper cups or a sandwich paper to place the truffles after rolling right there. 

Now take your sealed chocolates out of the refrigerator and take 1-4 chocolates in one hand. Dip the fingers of the other hand into the melted couverture and coat and roll the 1-4 chocolates.

Once you have them nicely coated with couverture, place them in the prepared bowl of almond slivers.

I highly recommend wearing disposable gloves for this endeavor. 

Now move the bowl back and forth to roll the chocolates in the almond flakes evenly. Place them on a piece of greaseproof paper or directly in the cups afterward.

Keep doing so until all the pralines are coated and decorated with almond slivers. 

Wonderful! Your delicious orange marmalade truffles are ready! Now place them in the chocolate paper molds and store them in an air-tight container.  

If you want to give these little delicacies as a gift, I recommend wrapping them in little praline bags. 

🍽️ Equipment

• Water bath (double boiler) or tempering device for melting the chocolate
• Small pot
• Kitchen scale
• Candy thermometer - for tempering the chocolate
• Squeeze bottle - for sealing the hollow balls
• Piping bag - for filling the hollow spheres
• Small sieve - for straining the orange marmalade
• Microwave-safe mixing bowl
• Bowl - for rolling the truffles
• Chocolate paper molds - for the finished truffles
• Air-tight container - for storing the finished chocolates
• Parchment paper - for placing the almond sliver covered truffles

🌡️ Storage

The chocolates keep up to three months in an airtight container at a maximum of 62.6 °F // 17 °C. Although not with me, because I always already snack all up in advance, theoretically, they last that long. 😀

Truffles like it cold, but they don't like it damp. If you have no place, to store them below 62.6 °F // 17 °C, you are forced to store them in the fridge to keep them in shape. Just make sure here that the airtight container, also really seals well. 

🥜 Substitution

Glucose can be replaced by honey. But do not use organic honey in this case. You have to use industrial honey since organic honey quickly becomes musty inside chocolate hollow spheres.

🙋🏻 FAQ

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.

📖 Recipe

⛑️ Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.