Orange Margarita Truffles

Try our unique Orange Margarita Truffles for a twist on dessert. Tequila, orange juice, and white chocolate blend into a tangy and sweet treat. Perfect for your next party!

Course Desserts

Cuisine Mexican/Tex-Mex

Prep Time 20

Additional Time 4

Total Time 4 20

Servings

Calories 98kcal

Author Michelle Ordever

Equipment

Serving Platter Set

Ingredients

⅓ cup heavy cream (at least 35% fat)
1 Tablespoon unsalted butter
1-1½ teaspoon blood orange zest
2 cups white chocolate chips
1 Tablespoon tequila
1 Tablespoon blood orange juice
½ teaspoon lime zest
⅛ teaspoon fine sea salt optional
oil-based orange food coloring
Granulated sugar for coating

US Customary - Metric

Instructions

Place the heavy cream, butter, and blood orange zest in a small saucepan over medium-low heat. Warm gently for about 5 minutes, stirring occasionally. Do not allow it to boil.
Remove from heat, cover, and let steep for 10 minutes to infuse the citrus flavor.
Place the white chocolate chips in a large heatproof bowl.
Reheat the cream mixture just until hot (not boiling), then strain it over the white chocolate.
Let sit undisturbed for 2 minutes. Stir gently from the center outward until smooth and fully melted.
Stir in the tequila, blood orange juice, lime zest, and salt (if using). Mix until fully incorporated. Add 1–2 small drops of orange gel or oil-based food coloring and stir until evenly colored.
Cover and refrigerate for 4–6 hours, or until firm enough to scoop.
Line a baking sheet with parchment paper and pour granulated sugar into a shallow dish.
Use a small cookie scoop to portion the mixture and roll into 1½-inch balls. Work quickly, as white chocolate softens easily in warm hands.
Roll each truffle in sugar and place on the prepared baking sheet.
Refrigerate for 30–60 minutes before serving to firm completely. Enjoy

Notes

Use full-fat heavy cream (at least 35% fat). Lower-fat cream may make the truffles too soft.
Do not increase the tequila or juice. White chocolate is sensitive to excess liquid, and adding more may prevent the mixture from setting properly.
Be sure to use oil-based food coloring (or specifically made for use with chocolate), as liquid food coloring will cause the chocolate to seize.
If the ganache feels soft after chilling, refrigerate longer before rolling. White chocolate sets more slowly than dark chocolate.
If your kitchen is warm, chill the mixture again for 15–20 minutes if it becomes too soft while scooping.
Have cool hands when rolling the truffles. White chocolate softens quickly from body heat. If needed, rinse hands under cold water and dry thoroughly before shaping.
Store truffles in an airtight container in the refrigerator for up to 1 week.

Nutrition