Chocolate Orange Truffles

Remember trying to make fancy French pastries and ending up with delicious cement? Forget that stress. Today, we achieve peak indulgence with perfectly rich, zest-kissedChocolate Orange Truffles. These aren’t just candies; they are little pockets of intense flavor, designed to make you look like a pastry genius without the hours of complicated cleanup. Prepare for maximum delight!

• Requires minimal effort and only five key ingredients, making them perfect for last-minute gourmet gifting or quick movie night treats.
• A stunning balance of dark, brooding cocoa and vibrant, sunny citrus that wakes up the palate beautifully and feels incredibly luxurious.
• Easily coated in cocoa powder, sprinkles, or tempered chocolate for an impressive, professional-looking presentation every single time.
• Ideal for holiday gatherings, elegant dinner party finales, or simply hidden in the fridge for a secret, necessary moment of joy.

The Unexpected Joy of Making Homemade Chocolate Orange Truffles

I once spent an entire afternoon attempting a multi-layered cake for a friend’s birthday, only to have the entire tower lean dramatically halfway through the party, resembling the Leaning Tower of Pisa if it were constructed entirely of slightly curdled buttercream. It was a disaster, a sticky, sugary testament to my overestimation of my own patience. That day, I swore off complicated desserts forever.

That is until I discovered the humble truffle. Truffles are the ultimate kitchen confidence booster. They require heat, a spoon, and the capacity to resist eating the entire bowl of ganache before it sets. If you can manage those three things, you can conquer the world, or at least craft these exquisiteChocolate Orange Truffles. They possess all the richness and complexity of high-end patisserie treats but require only about 20 minutes of active prep time, leaving plenty of time for essential tasks, like taste-testing the leftovers.

The Culinary Love Story: Chocolate and Orange

Some flavor combinations are just destined for greatness—think peanut butter and jelly, or mashed potatoes and gravy. But perhaps the most sophisticated coupling is that of intense dark chocolate and bright, acidic orange zest. It’s a pairing that cuts through the richness, preventing the truffle from becoming overly heavy or cloyingly sweet.

The dark chocolate provides a deep, slightly bitter base, offering a complex foundation that acts as the perfect canvas. The orange, however, is the rockstar, arriving with a flourish of sunshine and fragrance. It doesn’t just add flavor; it adds brightness and lift, balancing the density of the cocoa mass. When crafting these orange-infused delights, we lean heavily on fresh zest, which contains the potent essential oils, giving us maximum impact without the added water content of juice that could ruin the ganache’s texture. Trust me, biting into one of these citrus-chocolate bonbons feels like the dessert equivalent of finding a forgotten twenty-dollar bill in a coat pocket—pure, unadulterated happiness.

From Fridge Failure to Fancy Feast: The Magic of Ganache

The foundation of any great truffle is a flawless ganache, which sounds terribly sophisticated, but really, it’s just two main ingredients: chocolate and cream. However, temperature is everything. If you rush the cooling process, you end up with a sticky, unusable mess that crumbles when you try to roll it. If you wait too long, you have a rock-hard block that requires a chisel.

The ideal texture for rolling happens when the mixture is firm but pliable, similar to modeling clay. This usually means a good three to four hours in the refrigerator, or about two hours in a colder part of the fridge. Resist the urge to pop it into the freezer unless you want condensation issues later. Patience here is a virtue rewarded by perfectly spherical, easy-to-handle truffles. Remember, we are aiming for elegance, not chaotic cocoa smears all over our kitchen counter. If you find your ganache is too soft, give it another 30 minutes of chill time. If it’s too hard, let it sit out at room temperature for about 10 minutes to soften slightly before scooping.

Choosing the Right Ingredients for Perfect Texture

Making excellentChocolate Orange Trufflesrelies heavily on the quality of your base ingredients. Since this recipe uses so few components, each one carries immense weight in the final flavor profile and texture. You can’t hide inferior ingredients here; the chocolate especially needs to shine.

Selecting Your Chocolate Wisely

For the deepest flavor, always opt for high-quality dark chocolate with a cocoa content between 60% and 75%. Anything higher might make the truffles too bitter, and anything lower might be too sweet to balance the richness of the cream. Use chocolate bars or feves (discs), not chocolate chips. Chocolate chips contain stabilizers that prevent them from melting smoothly, resulting in a grainy ganache, and nobody wants a granular truffle. Chop the chocolate finely before melting to ensure uniform, quick integration when the hot cream is added.

Zest is Best: Maximizing the Orange Flavor

We need pure, potent orange oil for this recipe. Source organic oranges whenever possible, as you will use the skin directly. Wash and dry the orange thoroughly. Use a microplane zester to remove only the bright orange outer layer, avoiding the bitter white pith underneath. The pith is the enemy of a smooth, sweet citrus flavor. Infusing the cream directly with this finely grated zest allows the heat to release the essential oils, creating a deeply aromatic and powerfully flavored truffle base.

Another crucial element is the fat—butter or high-quality heavy cream. This adds that meltingly smooth mouthfeel that defines a true truffle. Don’t skimp on the dairy fat; it is essential for achieving that luxurious, silky texture that makes these treats so addictive. If you use a low-fat substitute, the truffles will likely be too stiff and lack the characteristic melt-in-your-mouth quality we aim for.

Ingredients for Chocolate Orange Truffles

Here’s what you’ll need to make this delicious dish:

• Dark Chocolate (60-75% Cocoa)Choose a high-quality baking bar or feves, finely chopped, as this forms the rich core flavor of the truffle.
• Heavy CreamFull-fat cream is essential for creating the rich, velvety texture of the ganache when combined with the chocolate.
• Unsalted ButterA small amount of butter adds essential sheen and helps stabilize the emulsion, providing a smoother, more decadent mouthfeel.
• Fresh Orange ZestUse the zest from one large orange, ensuring you avoid the bitter white pith for a bright, clean citrus flavor.
• FlavoringA tiny splash of pure vanilla powder enhances the overall sweetness and complexity of the cocoa notes.
• Cocoa Powder or ToppingsHigh-quality unsweetened cocoa powder is traditional, but you can use powdered sugar or sprinkles for coating.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chocolate Orange Truffles

Follow these simple steps to prepare this delicious dish:

Step 1: Infusing the Cream and Preparing the Base In a small saucepan, gently warm the heavy cream, butter, and fresh orange zest over medium heat until the mixture just begins to simmer around the edges. Do not boil vigorously. Remove the saucepan from the heat immediately, cover it, and let the mixture steep for 10 minutes to allow the orange oils to fully infuse the cream. After steeping, remove the zest using a small sieve if you prefer a smoother ganache, or leave it in for maximum texture and flavor.

Step 2: Creating the Ganache Place the finely chopped dark chocolate into a medium, heatproof bowl. Pour the hot orange-infused cream mixture directly over the chocolate. Let it sit undisturbed for five minutes to allow the residual heat to start melting the chocolate thoroughly. Add the vanilla powder, then begin gently stirring from the center outwards until the mixture is smooth, glossy, and completely homogenous, showing no visible lumps.

Step 3: Chilling the Mixture Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Transfer the bowl to the refrigerator and chill for a minimum of 3 to 4 hours, or until the mixture is firm enough to scoop and roll without sticking excessively to your hands. The texture should resemble a stiff dough or modeling clay.

Step 4: Scooping and Shaping the Truffles Using a small cookie scoop or a measuring spoon (about 1 teaspoon capacity), scoop out small portions of the chilled ganache. Quickly roll the portions between your palms into neat, round balls. Try to work swiftly, as the warmth of your hands can melt the chocolate quickly. If the mixture becomes too soft, place it back in the refrigerator for 15 minutes before continuing.

Step 5: Coating and Finishing the Chocolate Orange Truffles Place the desired coating—such as unsweetened cocoa powder, powdered sugar, or finely chopped nuts—into a shallow dish. Roll each shaped truffle gently in the coating until it is fully covered. Shake off any excess coating and place the finished zesty cocoa treats onto a parchment-lined baking sheet.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Alternatively, box them up neatly for an impressive homemade gift.

Tips for Rolling and Coating Your Treats

Rolling truffles is often the most rewarding but messiest part of the process. To minimize stickiness and maximize efficiency, there are a few professional tricks you should employ. First, ensure your hands are cold. Before you start rolling, run your hands under cold water and dry them completely. This slight temperature decrease significantly slows the rate at which the ganache melts when you handle it. Second, always keep the bowl of ganache near the refrigerator. Work in small batches, bringing out only enough mixture to roll for about five minutes before putting the rest back in to keep it cool.

When coating, the technique depends on the topping. If using cocoa powder, dusting your hands lightly with the cocoa beforehand can prevent sticking and gives the truffles a beautifully matte finish. If you plan to dip them in melted chocolate for a shell, use a proper dipping fork or two regular forks to lift and lower the truffles. Place the dipped truffles on parchment paper and let the coating fully set before moving or storing them.

Chocolate Orange Truffle FAQ (Frequently Asked Questions)

How long do these truffles last?

Stored properly in an airtight container in the refrigerator, theseChocolate Orange Truffleswill maintain their quality and flavor for up to two weeks. If you choose to coat them with tempered chocolate, they may last slightly longer.

Can I use milk chocolate instead of dark chocolate?

While you certainly can use milk chocolate, you might need to adjust the recipe slightly. Milk chocolate contains more sugar and less cocoa solids, making it softer. You may need to decrease the amount of heavy cream used by one or two tablespoons to ensure the ganache sets up firm enough for rolling.

What is the best way to store finished truffles?

Store your finished truffles in an airtight container lined with parchment paper. If you stack them, place a piece of parchment paper between the layers to prevent them from sticking together. Always keep them chilled in the refrigerator, although letting them warm up for about ten minutes before serving enhances the flavor and texture.

Why did my ganache separate or look oily?

Oily, separated ganache often occurs when the mixture gets too hot or when too much fat is introduced too quickly. If your ganache separates, try adding one teaspoon of slightly cooled, but still warm, heavy cream and whisking vigorously until the mixture comes back together and emulsifies. This technique usually saves the texture instantly.

The world of homemade candy often seems reserved for seasoned pastry chefs wielding blowtorches and complicated thermometers. But what if I told you that the most decadent, luxurious treat you could ever crave requires nothing more complicated than a saucepan and a good dose of patience? Forget those fussy desserts; we are diving headfirst into the glorious simplicity of ganache, transforming it into irresistibleChocolate Orange Truffles.

These little spheres of deep, dark, citrus-infused delight are the secret weapon of home bakers everywhere. They’re elegant enough for a holiday platter but easy enough to whip up on a rainy Tuesday when only chocolate can solve your problems. They possess that perfect contrast: the bitter intensity of quality cocoa meeting the bright, sunny tang of fresh orange zest. If you think making professional-grade confectionery is hard, prepare to be delightfully proven wrong.

The Essential Ingredients for Irresistible Flavor

Achieving a stellar truffle requires sourcing quality ingredients. Since the recipe uses so few components, every element truly shines. Do not skimp on the chocolate; that generic baking bar will not give you the depth needed here. Look for dark chocolate with at least 65% cacao content—the higher the quality, the smoother and richer your final truffle will taste.

Sourcing Your Supplies

When selecting your oranges, choose those with thick, vibrant skins, as these typically yield the most intense zest and aromatic oils. We want maximum citrus punch to cut through the richness of the ganache.

• 20 ounces High-Quality Dark Chocolate:Chopped into small, uniform pieces.
• 1 cup Heavy Cream:Provides the necessary richness and body for the ganache.
• 4 tablespoons Unsalted Butter:Cut into small cubes, this adds shine and a luxurious mouthfeel.
• 1/4 cup Powdered Sugar:Optional, for slight added sweetness if using very dark chocolate.
• 1 tablespoon Fresh Orange Zest:Ensure you only grate the orange part, avoiding the bitter white pith.
• 1 teaspoon Pure Orange Extract or Oil:For an intensified flavor boost.
• Coatings:Unsweetened cocoa powder, finely chopped pecans, or shredded toasted coconut.

Mastering the Art of the Ganache

The magic of a truffle lies entirely in the ganache—an emulsion of melted chocolate and heated cream. If you follow the steps exactly, you will achieve a velvety smooth base that is perfect for rolling.

Step-by-Step Truffle Creation

Start by placing all your finely chopped chocolate and the butter cubes into a heatproof bowl. In a separate small saucepan, heat the heavy cream, orange zest, and orange extract over medium heat. Watch closely, removing the mixture from the heat just as small bubbles begin to form around the edges—do not let it boil.

Pour the hot cream mixture directly over the chocolate and butter, ensuring all the chocolate pieces are submerged. Let this stand undisturbed for five full minutes. This rest period is crucial; it allows the heat from the cream to melt the chocolate gently and evenly. After five minutes, slowly start stirring the mixture from the center outward using a rubber spatula. Continue stirring until the mixture is completely smooth, glossy, and uniform—this is your ganache. If the ganache seems too thick, resist the urge to add more liquid; it will firm up nicely when chilled.

Once smooth, cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Transfer the bowl to the refrigerator. Chill the mixture for at least four hours, or preferably overnight. The ganache should be firm enough to scoop but still pliable.

When ready to roll, use a small cookie scoop or a teaspoon to portion the chilled ganache. Quickly roll the portions between your palms to form smooth spheres. The heat from your hands will soften the ganache quickly, so work fast! Immediately roll the finished truffle in your desired coating, whether it is cocoa powder or finely crushed nuts. Place the finishedChocolate Orange Trufflesback on a parchment-lined baking sheet and refrigerate them until firm, about 30 minutes, before serving.

Perfecting the Cooking Process

First, finely chop your high-quality chocolate to ensure even melting. Heat the cream gently until just simmering, then pour it immediately over the chopped chocolate and butter. Let it rest for five minutes before stirring to create a silky, lump-free ganache base for your treats.

Add Your Touch

Try coating these luxurious treats in pulverized pistachios or toasted coconut flakes for added texture. For a depth of flavor, replace half the orange zest with a teaspoon of espresso powder. You can also infuse the cream with a small amount of finely ground cardamom before heating.

Storing & Reheating

Store these delicate citrus chocolate delights in an airtight container in the refrigerator for up to two weeks. They freeze beautifully for up to three months; thaw them slowly overnight in the fridge. Truffles are best enjoyed straight from the cold, so reheating is unnecessary.

My aunt once mistook my batch ofChocolate Orange Trufflesfor decorative bath bombs at a holiday party. Luckily, I intervened just before anyone took a soapy bite! Lesson learned: label everything.

Expert Advice for Silky Smooth Results

Getting that restaurant-quality finish is easier than you think if you follow these simple insider tips.

• Achieve the best texture by ensuring the cream is hot enough to melt the chocolate completely, but never boiling, which can lead to a grainy texture.
• If your ganache separates or looks oily, whisk in a tablespoon of cold cream very vigorously; this often snaps the emulsion back into smoothness.
• Wear food-safe gloves while rolling the spheres; this minimizes the transfer of heat from your hands, ensuring the truffles keep their shape perfectly.

Troubleshooting Common Truffle Problems

Even seasoned bakers sometimes encounter issues, especially when dealing with the delicate chemistry of chocolate. Here are the most frequent pitfalls and how to navigate them.

Why Is My Ganache Too Runny?

This usually happens if the ratio of cream to chocolate is off or if the mixture wasn’t chilled long enough. If, after several hours in the fridge, your ganache remains soft, simply add a small amount of extra melted chocolate to the mixture and stir well before rechilling. This adjusts the solids ratio.

My Truffles Look Dull and Uneven

The secret to perfectly smooth, glossy truffles is rapid rolling and consistent temperature. If you take too long to roll each truffle, they start to melt and look messy. If this happens, pop your hands and the remaining ganache back in the fridge for 10 minutes to cool down.

The Difference Between Zest and Extract

Zest provides fresh, aromatic oil—the vibrant scent we associate with oranges. Extract, especially oil-based extract, provides the intense flavor profile that lingers on the palate. Using both ensures a deeply satisfying and balanced orange flavor in your citrus chocolate spheres.

Frequently Asked Questions About Citrus Chocolate Delights

We answer the most common queries about preparing and serving these decadent dessert balls.

Can I use milk chocolate instead of dark chocolate?

Yes, but be aware that milk chocolate contains more sugar and less cocoa solids. You might need to reduce the heavy cream slightly and omit the powdered sugar to maintain the proper consistency and sweetness.

How long do Chocolate Orange Truffles last?

When stored properly in an airtight container in the refrigerator, these treats will retain their freshness and excellent texture for up to two weeks, though they rarely last that long!

What are the best tools for shaping the truffles?

A miniature cookie scoop (about 1 tablespoon capacity) is ideal for consistent sizing. Additionally, a wide, shallow dish is perfect for holding your coating (like cocoa powder) for easy rolling.

Can I make the ganache ahead of time?

Absolutely! Preparing the ganache up to three days in advance and storing it covered in the refrigerator is an excellent time-saver, allowing you to focus purely on rolling and coating when you are ready.

These magnificentChocolate Orange Trufflesare more than just a dessert; they are a declaration that homemade treats can rival any confectionary store, requiring minimal effort but delivering maximum indulgence. Go ahead, make a batch (or two), and prepare to become the reigning expert on elegant, citrus-laced chocolate treats.

The Great Dessert Disaster and the Rise of the Chocolate Orange Truffles

I’ve had my fair share of kitchen meltdowns. There was the time I tried to make a five-layer cake that ended up leaning like the Tower of Pisa, and the meringue that wept more than I did after watching a sad movie. That’s why I embrace the truffle. Truffles are the culinary equivalent of sweatpants—comforting, easy, and universally acceptable. They require zero structural engineering skills, just a deep love for rich chocolate and a little patience.

This recipe forChocolate Orange Trufflesis the antidote to dessert anxiety. It’s elegant enough for a fancy dinner party but forgiving enough for a Tuesday night craving. The secret lies in balancing the deep, bittersweet notes of high-quality dark chocolate with the bright, zesty perfume of fresh oranges. Forget those overly complicated recipes involving tempering and specialty tools. We’re going back to basics: a creamy, dreamy ganache, chilled until firm, and then rolled into perfect little spheres of happiness. If you can melt chocolate and stir, you can conquer this.

Gathering Your Zesty Arsenal

Making these delightful citrus chocolate candies is less about precision and more about quality. Since the ingredient list is short, choose the best dark chocolate you can afford—around 60-70% cocoa solids works beautifully to stand up against the vibrant orange flavor. We use heavy cream for that luxurious mouthfeel, and crucially, fresh orange zest and juice for an unparalleled aromatic punch. Trust me, bottle juice simply won’t cut it here; the fresh oil from the zest is what truly defines these treats.

• 12 oz (about 340g) high-quality dark chocolate, finely chopped
• ¾ cup heavy cream (dairy or plant-based alternative)
• 2 tablespoons unsalted butter, softened (or non-dairy equivalent)
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon finely grated orange zest (from about 1 large orange)
• Pinch of fine sea salt
• For Coating: Unsweetened cocoa powder, finely chopped nuts, or extra melted dark chocolate

Crafting the Perfect Citrus Chocolate Ganache

Step 1: The Melt Down

Place your finely chopped dark chocolate and the pinch of salt into a medium, heat-safe bowl. Now, in a small saucepan, bring the heavy cream to a gentle simmer over medium heat. Keep an eye on it—we want barely bubbling edges, not a rolling boil that will scold your chocolate. Once simmering, immediately pour the hot cream over the chopped chocolate.

Let the mixture stand undisturbed for about five minutes. This waiting period is critical; the hot cream melts the chocolate slowly and evenly, preventing it from seizing. Resist the urge to stir immediately! After the waiting period, use a spatula to stir slowly from the center outwards until the mixture is completely smooth, glossy, and homogeneous. This creamy base is your ganache—a thing of culinary beauty.

Step 2: Adding the Orange Zing

Once the ganache is smooth, whisk in the softened butter until fully incorporated. The butter adds a wonderful richness and helps the truffles maintain a lovely structure. Next, introduce the star of the show: the fresh orange zest and orange juice. Stir these in thoroughly. The mixture should smell incredibly fragrant now, providing a delightful contrast to the deep chocolate base. Ensure everything is fully combined before moving on.

Step 3: The Patience Game (Chilling)

Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Transfer the bowl to the refrigerator. This mixture needs at least four hours to chill, but overnight is genuinely best if you want stress-free rolling. The ganache must be firm enough to scoop and roll without melting instantly on your hands; attempting to roll it too early leads only to frustration and sticky fingers.

Rolling and Finishing Your Delightful Truffles

Step 4: Shaping the Chocolate Orange Truffles

Pull the firm ganache out of the fridge. If it feels too hard, let it sit on the counter for five minutes to soften slightly. Using a small cookie scoop or two teaspoons, portion out small rounds (about one tablespoon each). Roll these portions quickly between your palms to form smooth, bite-sized spheres. Speed is key here; the heat from your hands will quickly soften the chocolate, so work in batches if your kitchen is warm. Place the formed spheres onto a parchment-lined tray.

Step 5: Coating for Maximum Impact

Now comes the fun part: coating. If you want a classic look, roll them thoroughly in high-quality unsweetened cocoa powder. For a crunchy texture, finely ground pistachios or almonds are fantastic—just ensure the nuts are toasted first for maximum flavor. Alternatively, melt down some additional dark chocolate and dip the formed truffles for a beautiful, glossy shell. Once coated, these zesty treats are ready for their close-up.

Step 6: Storage and Serving

Store your finished truffles in an airtight container in the refrigerator for up to two weeks. If you plan to serve them within a couple of days and your kitchen is cool (below 70°F or 21°C), they can be kept on the counter. Remember to let refrigerated truffles sit out for about 15 minutes before serving. This brief rest allows the ganache to soften slightly, ensuring they taste best when they are yielding and creamy, allowing the full flavor of the chocolate and citrus to fully express itself.

Conclusion for Chocolate Orange Truffles

These beautifulChocolate Orange Trufflesprove that the most impressive desserts are often the simplest. By utilizing high-quality dark chocolate and fresh citrus zest, you create a complex flavor profile that delights the senses without needing hours of kitchen labor. Remember the key steps: patience while chilling the ganache, quick hands during rolling, and choosing a delicious coating. Whether served immediately or stored for a special occasion, these zesty chocolate spheres are guaranteed to be a hit. Go ahead, skip the complicated pastries, and embrace the easy elegance of this perfect, handcrafted treat.

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FAQs

How do I ensure my Chocolate Orange Truffles hold their shape without becoming messy?

The key to perfectly shaped truffles is patience during the chilling phase and careful handling while rolling. Ensure your ganache is extremely firm—at least four hours or overnight in the refrigerator is mandatory. If the mixture is too soft, put it back in the fridge for 30 minutes. When rolling the portions, work quickly and keep your hands cool. If you find the ganache melting rapidly, dust your hands lightly with cocoa powder to reduce friction and heat transfer. This technique helps maintain the sphere’s integrity, guaranteeing beautiful results every time you make these rich, citrus chocolate candies.

Can I use milk chocolate instead of dark chocolate for these orange-infused chocolate spheres?

While dark chocolate is recommended because its bitterness perfectly balances the tartness of the orange, you can certainly substitute it with milk chocolate for a sweeter treat. If you choose milk chocolate, which typically contains less cocoa butter, you may need to slightly adjust the amount of heavy cream used. Start by reducing the cream by two tablespoons to ensure the ganache sets up firm enough to roll. Milk chocolateChocolate Orange Trufflesare particularly popular with younger audiences or those who prefer a creamier, less intense chocolate experience, but ensure the chilling time is maximized.

What is the best way to store my homemade Chocolate Orange Truffles?

Proper storage maximizes the longevity and flavor of your homemade truffles. Store them in an airtight container to protect them from moisture and odors, which chocolate easily absorbs. They will last up to two weeks in the refrigerator. If you wish to freeze them, place them in a freezer-safe bag, minimizing air, and they will keep well for about three months. Thaw frozen truffles overnight in the refrigerator before moving them to the counter for 15 minutes prior to serving. This prevents condensation and keeps your delightfulChocolate Orange Truffleslooking pristine.

Why did my chocolate ganache separate or look oily after I added the cream?

Ganache separation, often resulting in an oily or grainy appearance, usually happens due to temperature shock or an imbalance of fat-to-liquid ratio. If the cream was boiling hot or the chocolate was not finely chopped, the mixture might seize. To rescue separated ganache, add one teaspoon of hot, near-boiling water or cream to the mixture and stir vigorously until it comes back together into a smooth emulsion. Alternatively, place the bowl over a pan of barely simmering water (a makeshift double boiler) and stir until cohesion is restored. This technique generally fixes the issue, saving your batch of orange-infused chocolate spheres.