• 1/3 cup heavy whipping cream
  • 1 (4-ounce) dark chocolate bar (70-75% cocoa is best), finely chopped
  • 1 tablespoon semisweet mini chocolate chips
  • 1 1/2 teaspoon orange zest, divided
  • 3 tablespoons unsweetened cocoa powder


  • In a small nonstick pan, heat whipping cream over medium-low heat. Add both types of chocolate, stirring until smooth.
  • Stir in 1 teaspoon orange zest. Immediately cover with plastic wrap, and place in refrigerator for 30-60 minutes, until mixture hardens.
  • Use a spoon or small melon baller to form chocolate into 1-inch balls. Roll in palm of your hand. Roll half the truffles in cocoa powder, and top the others with remaining orange zest.
  • Refrigerate until time to serve.
Web Exclusive