A perfect treat for the essential oil lovers, these wild orange essential oil truffles make a delightful dessert or edible gift idea!
I recently started using essential oils for a few things around the house. I use primarily the well-known ones like lemon, lavender, and tea tree, but I bought a bottle of wild orange on a whim after smelling it at a friend’s house. I’m sure it has some sort of homeopathic use, which I will leave the more oil-savvy people to explain, but I like it to add fragrance to things. I made some organic body butter for gifts, and I’ll diffuse it because it smells nice. So nice that it inspired me to use it to flavor some impromptu dark chocolate truffles that turned out so good, I took a few pictures to blog.
As a disclaimer, I am not a certified aromatherapist or someone medically certified to share any official oil information. I’m just learning as I go. Please seek the advice of someone certified before using oils as they are very potent and most are not recommended for internal use. From what I understand and read from several sources, wild orange essential oil is safe to use in cooking.
The dark chocolate ganache is delicious and very straightforward to mix. I even mix it up in the microwave if I don’t feel like pulling out my double boiler. Add the essential oil once the ganache is silky smooth, then allow it a few hours to set. Roll, and toss in cocoa powder or coat in dark chocolate candy coating as I did. To get the little bit of flair on top of the truffles, take some iridescent gold luster dust and mix with a bit of clear extract or vodka and brush on the dipped, set truffles. If you’re just rolling the truffles in cocoa powder, you’ll have to skip the sparkle. They’re still delicious!
I think these make a beautiful treat to serve at parties or have on hand, and truffles are always a lovely homemade gift when placed in a pretty tin. Enjoy, darlings!
- 8 ounces dark chocolate, chopped
- 6 ounces heavy cream
- 2-3 drops wild orange essential oil
- dark chocolate candy coating for dipping or unsweetened cocoa powder for rolling
- Weigh out your ingredients on a kitchen scale.
- Using a microwave or double boiler, melt together the dark chocolate and heavy cream until smooth and shiny. If using the microwave, start with 1 minute at 50% power, stir. Add additional 20 second intervals as needed at 50% power, stirring after each.
- Flavor your warm ganache with essential oil to taste. Keep the flavor mild as it will develop as the ganache sets.
- Allow the ganache to set for a few hours at room temperature or about 30 minutes in the refrigerator. You're looking for a consistency still easy to scoop and roll.
- Using a small cookie scoop or tablespoon measuring spoon, scoop out the truffles and quickly roll into balls. If rolling in cocoa powder, roll in the cocoa powder, shaking off any excess and refrigerate. If you are dipping the truffles, place the ganache balls in the refrigerator while you melt the dark chocolate candy coating using the microwave or double boiler. Remove the truffles a few at a time from the refrigerator and dip into the candy coating using a fork, remove any excess then set on wax paper until the candy coating is dry. Dipped truffles can be stored at room temperature or refrigerated.