Decadent chocolate truffles combining bold orange marmalade and dark chocolate with a hint of rum, finished by a crunchy coating of minced almond slivers.
These truffles are filled with a silky dark chocolate and orange marmalade ganache, enriched with rum and rolled in tiny almond slivers for a delightful crunch. Elegant, flavorful, and surprisingly easy to prepare.
They make a beautiful centerpiece for gatherings, a thoughtful homemade gift, or a romantic treat for two.
This recipe is naturally vegan, lactose-free, and gluten-free. You can omit the alcohol and use orange juice or water if you prefer a non-alcoholic version.
🥘 Ingredients
- Dark chocolate
- Orange marmalade — pure or blended with tangerine works best
- Rum — can be substituted with water or fresh orange juice
- Glucose (or a suitable substitute such as non-organic honey)
- Dark hollow chocolate spheres
- Dark chocolate (for sealing)
- Minced almond slivers for rolling — store-bought or processed at home
See the recipe card below for exact quantities.
Tip: pre-made chocolate hollow spheres are convenient and save time when assembling truffles.
🔪 Instructions
Step 1
Place the measured glucose in a microwave-safe bowl and strain the orange marmalade into it. Warm the mixture gently in the microwave until it reaches about 32 °C (89.6 °F), which helps liquefy the glucose and combine it easily with the marmalade. Stir in the rum, or use water/orange juice for a non-alcoholic version.
Step 2
Gently melt the dark chocolate in short bursts in the microwave or over a water bath until it reaches a maximum of 32 °C (89.6 °F). Stir the warmed marmalade mixture into the chocolate to form a homogeneous ganache. Arrange the hollow chocolate spheres on your work surface ready for filling.
Step 3
Transfer the orange-chocolate ganache into a piping bag. Putting the bag into a tall container makes filling easier. Twist the open end to build pressure or secure it with a clip. Trim the tip and pipe the ganache into the hollow spheres, filling to just below the rim. Fill slowly to avoid air pockets.
Step 4
Refrigerate the filled spheres for 12–24 hours to allow the ganache to crystallize and set inside the shells.
Step 5
Temper the sealing chocolate using a water bath (double boiler) or a tempering device. If using a water bath, melt slowly over steam without letting the bowl touch the water. For tempering devices, follow the manufacturer’s temperatures: dark chocolate around 50 °C (122 °F) for melting, then cool to working temperature as required.
Step 6
Seal each filled sphere by pouring a little tempered chocolate into a squeeze bottle and placing a small dot of chocolate over the opening. Chill the sealed chocolates for about 10 minutes to set.
Step 7
Place minced almond slivers in a shallow bowl beside the remaining tempered chocolate. Prepare paper cups or parchment to place the finished truffles. Working a few at a time, dip each sealed truffle in tempered chocolate and then roll it in the almond slivers until evenly coated. Move them to parchment or into paper cups to finish.
Repeat until all truffles are coated. Store them in airtight containers at a cool, dry temperature.
For gifting, place the truffles in small praline bags or boxes for an attractive presentation.
🍽️ Equipment
- Double boiler (water bath) or tempering device
- Small pot
- Kitchen scale
- Candy thermometer — helpful for accurate tempering
- Squeeze bottle — for sealing the hollow spheres
- Piping bag — for filling the spheres
- Small sieve — for straining marmalade
- Microwave-safe mixing bowl
- Bowl for rolling truffles
- Chocolate paper molds or cups
- Airtight container for storage
- Parchment paper
🌡️ Storage
Store truffles in an airtight container at a cool, dry temperature — ideally below 17 °C (62.6 °F). Properly stored, they will keep for up to three months, though they rarely last that long at my house. If you can’t maintain a cool spot, refrigerate them in a well-sealed container to avoid moisture.
💭 Top tip
Glucose stabilizes praline fillings and produces a smoother, more stable ganache. It has a long shelf life, so keeping a small jar on hand is convenient. If you prefer not to use glucose, several recipes work fine without it.
To emphasize the orange aroma, consider using an orange liqueur like Cointreau instead of rum, or add a drop of rose water for a floral accent.
🥜 Substitution
Glucose can be replaced with industrial (non-organic) honey if needed. Avoid organic honey for fillings in sealed chocolate shells, as it can develop off-flavors over time.
🙋🏻 FAQ
Yes — truffles freeze well. Thaw them in the refrigerator inside an airtight container to reduce condensation on the chocolate.
Use high-quality couverture chocolate for the best flavor and shine, especially for the coating. Good-quality dark chocolate produces superior results.
⛑️ Food safety
- Wash hands and utensils frequently when handling food.
- Avoid cross-contamination between raw ingredients and ready-to-eat items.
- Do not leave perishable fillings at room temperature for extended periods.
- Keep good ventilation when cooking over gas or high heat.
Boozy Orange Marmalade Truffles with Dark Chocolate
Ingredients
- ⅓ cup Dark chocolate
- ⅓ cup Orange marmalade
- 1¼ tbsp Rum (or water/orange juice)
- 1 tsp Glucose
- 21 Dark hollow spheres
- ⅓ cup Dark chocolate (to seal the chocolates)
- Minced almond slivers for rolling
Instructions
- Weigh the glucose into a microwave-safe bowl and strain the orange marmalade into it.
- Heat the mixture to 32 °C (89.6 °F) and stir in the rum or substitute.
- Melt dark chocolate to 32 °C (89.6 °F) and combine with the marmalade mixture.
- Arrange hollow spheres and fill each one with the ganache.
- Refrigerate filled spheres for 12–24 hours to crystallize.
- Temper chocolate, seal each sphere with a dot of tempered chocolate, and chill to set.
- Coat sealed chocolates in tempered chocolate and roll in minced almond slivers.
- Place finished truffles in paper cups or on parchment and store in an airtight container.