10 ounces finely chopped bittersweet chocolate
6 ounces finely chopped semisweet chocolate
2 tablespoons butter
1⁄4 teaspoon pure vanilla extract
1⁄2 tangerine or 10 drops of orange essential oil
3⁄4 heavy cream
2 tablespoons grated orange zest
1⁄2 cup unsweetened cocoa powder (can also use toasted almonds, coconut, or pistachios).


  • Squeeze tangerine and place juices from the fruit in a cup and set aside.
  • Place heavy cream and orange zest in a small saucepan and bring to a slight simmer (justuntil bubbles form), then set aside.
  • Place bittersweet and semisweet chocolate in a medium glass bowl and slowly pour in theheated heavy cream mixture.
  • Allow the mixture to sit for a few minutes, until most of the chocolate appears to be melted.
  • Add tangerine juice, butter, and vanilla extra, and beat until smooth and shiny.
  • Allow chocolate mixture to sit at room temperature until set but still soft (takes about 90-120minutes).
  • Line a baking sheet with parchment. Use two small spoons to make small round truffle ballsand then place on the baking sheet.
  • Refrigerate until firm (30-60).
  • Roll truffles on cocoa powder – be sure to press truffle gently as you roll in order to allow thecoating to stick.
  • Once you finish coating the truffle, place on wax paper (in an airtight container) andrefrigerate until you are ready to enjoy).