Chocolate Chocolate Truffles Food General Recipes

Sugar-Coated Dark Chocolate Truffles with Orange Cream Cheese Centers

Brown Sugar coated chocolate truffle with orange-cream cheese centerThis is my favourite kind of truffle so far. In fact, I can honestly say that I’ve never eaten a more delicious chocolate truffle. Mmmm.

It all started with me wandering into my kitchen last evening. I went through my fridge and cabinets, trying to think of a new combination of flavours that I’d never tried in a truffle before. All sorts of ingredients caught my attention, but my eyes kept returning to the block of cream cheese in my fridge. As I wrote in Sunday’s post about dark chocolate cream cheese truffles, I absolutely love the flavour of cream cheese. So I decided to stick with cream cheese, and see if I couldn’t come up with a slightly better version of Sunday’s recipe.

Sunday’s truffles were cream cheese truffles through and through; not only did they have cream cheese centers, the truffles themselves were made with cream cheese. While I liked Sunday’s truffles, what I found was that the texture of the truffle changes when you use cream cheese instead of heavy/whipping cream (this is what is used in traditional truffles); the texture isn’t as velvety and creamy. Generally speaking, this is an acceptable compromise to me because I love the flavour of cream cheese. But Sunday’s experiment taught me that if you’re willing to go to the extra trouble of making cream cheese centers, you don’t need to make this compromise at all! In fact, I thought that the cream cheese in the chocolate didn’t add much in terms of flavour, it was upstaged by the intense flavour of the dark chocolate and by the cream cheese in the center. I could reduce the amount of chocolate I added, but I wanted to make dark chocolate truffles, not milk chocolate ones.

Therefore, for today’s project, I decided to use a traditional dark chocolate ganache (made with cream) to make the truffles, and then incorporate the cream cheese flavour I love so much by making cream cheese centers for them. But that wasn’t all, I added a twist or two to the recipe. You see, I wanted to play around a little with the flavours in my kitchen; it would have been boring to simply recreate, with a small modification, Sundays recipe.

First, I wanted a citrus flavour to the cream cheese, so I added some orange liqueur (Cointreau). Second, I thought it might be fun to coat the truffles with something I’ve never tried before, large brown sugar crystals. But since they’re sweet, I decided to make the chocolate a bit bitter. So I replaced some of the dark chocolate in the ganache recipe with unsweetened chocolate. Here’s what I ended up with:

Brown sugar coated chocolate truffle with orange-cream cheese centerAnd boy am I glad I played instead of sticking to what I know. The truffles were just right in terms of texture and flavour! They were creamy and squishy and the cream cheese centers were gooey, soft, and a little orang-ey. To top it all, the sugar-coating was literally the sugar-coating, it balanced the bitterness of the chocolate perfectly. Here is a shot of half a truffle after I’d bitten into it. I think it illustrates the squishiness and softness I am talking about:

Brown sugar coated chocolate truffle with orange-cream cheese center

The flavours danced together on my tongue with just enough complexity to be intriguing; they acted in perfect concert, I had to close my eyes and savour it. I haven’t felt this excited since I discovered chocolate brazil nut butter.

If you’ve been sold by my mad ravings or these pictures, go ahead and give it a go! The only tough part of the process is actually shaping the truffles with the cream cheese centers. This can be a little messy and it requires patience.

Update: Another important thing to note is that the sugar-coating absorbs moisture. So the outside of the truffle can get wet and sticky over a day or two. The solution that I have found for this problem is to roll the truffles in brown-sugar right before (or even a few hours before) serving them.

Ingredients for the Truffles:

2.5 ounces dark chocolate (at least 70% cocoa solids)

1 ounce unsweetened chocolate

1/2 cup heavy/whipping cream

A small dollop of butter

A pinch of salt

Brown sugar to coat the truffles

Ingredients for the Cream Cheese Centers:

50 g cream cheese (at room temperature)

A dollop of butter

2-4 tablespoons of icing sugar

2-3 teaspoons of Cointreau or Grand Marnier


Chop up the chocolate into small pieces (you could also process it in a food processor) and place it in a bowl. It’s important to chop up the chocolate into little bits so that it melts evenly when you pour the cream over it. It should look like this:

Chopped up chocolate to make a ganacheHeat the cream in a pan until it just begins to bubble and then pour it over the chocolate:

Making a ganache

Let the mixture stand for a few minutes. Then very gently mix the chocolate and cream:

Gently mixing the chocolate ganache

Add the butter and salt and mix until you have a smooth ganache:

Chocolate ganache

Cover the bowl and let the ganache cool to room temperature, then place it in the fridge.

While the ganache hardens, let’s make the cream cheese filling. Take another bowl, put the cream cheese in it and whip it up with a mixer, until it’s smooth.

Chocolate Cream Cheese TrufflesNow add the butter, two tablespoons of icing sugar and a teaspoon of Cointreau and whip it all up.

Making cream cheese filling for chocolate truffles

Taste the mixture. If you think it needs more sugar or Cointreau add some more. When it tastes right, cover the bowl and put it in the fridge.

Once the ganache has been in the fridge for about an hour, take it out and see if it’s firmed up. It should be firm but not hard. If it’s firm take it out along with the cream cheese filling. You will also need a bowl with a few tablespoons of brown sugar in it and a large plate covered with foil or butter paper. Now you’re ready to begin shaping the truffles.

Portion out the ganache onto the foil or butter paper, with each portion measuring about a tablespoon. When you’ve scooped out the lot take the first portion and shape it into a ball. Then, flatten it on your hand like a mini-tortilla or chapathi:

Shaping chocolate cream cheese trufflesNow scoop a bit of cream cheese filling onto the center of the ‘chocolate chapathi’:

Shaping chocolate cream cheese trufflesNow fold the chocolate over the cream cheese.

Shaping chocolate cream cheese trufflesFinally, roll the whole thing carefully into a ball. I don’t have a photograph of this because by this time my hands were covered in chocolate. Repeat this until all the ganache has been used up.

Making chocolate cream cheese trufflesFor the final step, start with one of the first few truffles you shaped. (When you work with the truffles they will get a little melted and squishy from your body heat. This is why i suggest picking up one of the first few truffles you worked on; by now it will have cooled down and firmed up again.) Gently roll it about in your hand to make the surface a little sticky. Roll the truffle in the bowl of brown sugar so that it is completely coated.

Brown sugar-coated chocolate truffles with orange-cream cheese centers

Repeat until all the truffles are coated. And there you’re all done! Enjoy your delicious truffles, I know I did 😉

Sugar coated chocolate truffle with orange-cream cheese center


By Megha Jandhyala

Megha Jandhyala has a Doctorate in law, with her academic work focusing on the intersections between law, culture, and development. She now spends her time tasting and writing about food and wine. She is passionate about wines from all over the world, but she is especially interested in emerging wine regions like Valle de Guadalupe and Coahuila in Mexico and Nashik in India. She explores the relationship between wine and food in her writing, with a focus on cuisine from the Indian subcontinent. She hopes to highlight the ways in which wine and different expressions of South Asian regional cuisine can enhance one another, sparking new conversations in the process.

14 replies on “Sugar-Coated Dark Chocolate Truffles with Orange Cream Cheese Centers”

I have until the end of the month to stick to my food plan but as a reward, I’m promising myself a batch of these at the end!!!!!!! They look AMAZING!!!!!

Dear Megha

I hope you have planned a week of all this yummy stuff when nanna and I come. I will do all the cleaning .
I will try this one and let you know how it turns out. How long does all this take? You sure you dont want to become a gourmet choco chef???
nanna regrets he has diabetes and all these yummy pictures makes it all that more difficult for him.

Ha ha, I think I would get bored of it if I had to do it Ma. I only like it now because I make these things on a whim when and IF I feel like 🙂

And for sure I shall make you all these yummy things.

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