Orange Blossom Truffles

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Heavy cream 300 g 11 oz 30%
Glucose syrup 90 g 3 oz 8%
Milk chocolate, unmelted, tempered, chopped 600 g 21 oz 56%
Butter, soft 40 g 1 oz 3%
Orange blossom water 20 g 1 oz 3%
Batch Size 1050 g 37 oz 100%
Milk chocolate hollow truffle shells 160 shells 160 shells
Milk chocolate, melted, untempered or tempered, for sealing as needed
Milk chocolate, melted, tempered, for dipping as needed
Red interference color, for finishing as needed


  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  5. Stir the butter into the ganache, taking care that no lumps of butter remain.
  6. Stream in the orange blossom water, stirring until the mixture is homogeneous.
  7. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  8. Allow to rest at room temperature until the ganache reaches 25°C/77°F or slightly cooler, for approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  9. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells to the tops with the ganache.
  10. Allow the ganache to crystallize at room temperature until the top is solid, for several hours or overnight.
  11. Seal the truffles using either untempered milk chocolate with a sealing tray or tempered milk chocolate applied with a paper cone.
  12. Using a round dipping fork, dip the truffles in the tempered milk chocolate.
  13. After the chocolate has set, finish each piece with a brush of red interference color.