Mimosa Truffles
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Since Mother’s Day is coming up on Sunday, I’m spending the week sharing recipes that I think would be perfect for celebrating mom, whether it be with a homemade breakfast-in-bed, a nice brunch, or a sweet treat. I started with the Cinnamon-Almond French Toast yesterday, moved on to these truffles today, and will be closing out the week with two desserts. I think of breakfast and brunch pretty much interchangeably except for one key difference – mimosas usually aren’t served with breakfast, but are a staple on most brunch menus. I’ve never been one to indulge early, but if I find myself out to eat for brunch, more times than not I will order a mimosa. That combination of crisp, tart orange juice, paired with bubbly champagne – it’s a perfect start to an extra-special meal. I was leafing through a local book while we were in Florida in March and saw champagne truffles on a brunch menu. My mind immediately went to mimosa truffles, and I made a mental note to experiment ASAP. Turns out, mimosa truffles are awesome. Infused with orange, and made with a combination of white chocolate, cream, and champagne, they definitely deserve a spot on your next brunch menu.
To create these truffles, I first infused the cream for the recipe with chopped fresh orange peel. I thought about using orange zest, but I didn’t want little pieces of zest in the finished truffle, which I preferred to be completely smooth. I also didn’t want to use orange juice, because I thought it would dilute the other flavors and not provide as natural an orange flavor as the orange peel infusion would. The infusion worked beautifully – you can do it for as little as 30 minutes, but the longer you let the orange peel steep in the cream, the stronger the orange flavor will be. You can easily make it as subtle or as strong as you’d like.
The other key ingredient to a mimosa is the champagne. In order to include this, I replaced some of the cream with a little bit of champagne. The flavors are just like the drink – crisp, clean and fresh. They also taste a little like an orange creamsicle, which is also awesome. I love these for Mother’s Day, or anytime you might be planning a brunch or a shower. They’re sure to be a hit!
One year ago: Top 10 List: Favorite Cake Recipes
Two years ago: Toffee Pretzel Bark
Mimosa Truffles
Yield: About 12 truffles
Prep Time: 1 hour (active) + 8 hours (inactive)
Total Time: 9 hours
Ingredients:
2 tablespoons + 2 teaspoons heavy cream
½ teaspoon chopped fresh orange peel
5 ounces good-quality white chocolate, chopped (see note below)
4 teaspoons champagne or sparkling wineTo Finish:
White sanding sugar, or...6 ounces (1 cup) chopped white chocolate
1 tablespoon vegetable shortening
Orange candy meltsDirections:
1. Place the heavy cream and chopped orange peel in a small saucepan over medium heat. When the cream begins to simmer, remove from heat, cover, and let steep for at least 30 minutes.
2. Remove the orange peel from the cream and reheat the cream over medium heat until it just comes to a boil. Add the chopped chocolate, and remove the saucepan from the heat. Stir the mixture with a rubber spatula until the chocolate is completely melted and smooth. Stir in the champagne until completely combined with the chocolate (it will separate at first, but keep stirring - it eventually comes together). Transfer the mixture to a small bowl and place plastic wrap over top, pressing it against the surface of the ganache. Refrigerate overnight.
3. When ready to roll the truffles, line a baking sheet with parchment paper and set aside. Use a small cookie scoop or a melon baller to scoop out heaping teaspoons of the ganache. Quickly roll in the palm of your hands to form a ball. Place on the baking sheet. Repeat until you have used up all of the ganache. If you are finishing the truffles with sparkling sugar, place a few tablespoons of white sanding sugar in a small bowl and roll the truffles in the bowl to coat with the sugar. Return them to the baking sheet. Refrigerate to set, at least 30 minutes.
4. If using the white chocolate coating, refrigerate the truffles for at least 1 hour, otherwise they will begin to melt when dipped in the chocolate. When they're ready, microwave the white chocolate and vegetable shortening on 50% power for 1 minute. Stir, and then continue to microwave on 50% power for 30 seconds, stirring after each, until completely melted and smooth. When ready, drop 1 truffle into the melted chocolate and, using a fork and working quickly, turn it over so it is completely coated and then lift it out, letting any excess chocolate drip off. Return to the baking sheet and repeat with remaining truffles. Refrigerate to set, at least 30 minutes. If you wish, you can drizzle with orange candy melts - melt according to the package directions and then use a Wilton #2 decorating tip to pipe decorations on top. Let set for at least 15 minutes. Store any leftover truffles in the refrigerator until you're ready to serve them.
Note: It's important to use good-quality white chocolate here for the smoothest and best-tasting truffles. I always prefer using Lindt white chocolate; just be sure not to use white chocolate chips - they will not melt down well.
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Wowww!! Just amazing! In a white chocolate kick lately… Can’t wait to try this!!
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Believe it or not I’m 29 years old and never had a mimosa! These are a must try for me
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YUM can I have some now with my breakfast please?!?!
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These sound super creamy and rich and wonderful. It’s not mother’s day in the UK this weekend but my mother adores fruit filled chocolates so I probably should make these for her anyway!
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This is such a fun idea!
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I’ve never had a mimosa, so i’d probably only get to taste it if i ever try this recipe. Looks good!
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I think I just might make these for this weekend. I plan on a having a “me” day and visiting my mom. This would be perfect.
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MMmmmm heavenly!
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These look delightful! A perfect treat for Mother’s Day!
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whats the difference between orange peel and orange zest? isn’t orange zest just grated orange peel?
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Michelle on May 9th, 2012 at 10:11 am
Hi Leanne, Orange peel is typically pulled off the orange in strips, which makes it easier to coarsely chop and keep large. Zest is “zested” off the orange peel, which results in a more grated consistency, like you said. The key difference is that once it is steeped in the cream, you can easily remove the orange peel, while it would be near impossible to strain out the zest.
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such a cool and creative flavor for truffles! I love this.
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these are such a fun idea! i may make them next weekend when my mom and sister are visiting.
they’re okay for brunch, right?
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Michelle on May 9th, 2012 at 10:12 am
Yes, absolutely!
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Wow! What a recipe and what beautiful truffles they make. Just gorgeous.
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I don’t drink wine or champagne, but do you think I could substitute that with like Sparkling Cider? LOL- these do look awesome! Yum!
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Michelle on May 9th, 2012 at 10:12 am
Hi Shawn, Definitely! Or, if you choose to omit entirely, you can just use 1/4 cup of cream.
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They look wonderful!
What do you mean by orange candy melts?
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Michelle on May 9th, 2012 at 10:14 am
Hi Amy, Candy melts are sold by Wilton and some other brands, primarily for candy-making. You can see them here: http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts. My local grocery store sells tons of colors near the nuts and dried fruit section, but you can also buy them at places like Michael’s. You can melt them down easily in the microwave and then use to decorate, drizzle, etc.
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WOW these loook amazing, I had once Mimosa truffles at Godiva but I am sure the homemade version is much better!
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Yummy and gorgeous!! I love the photos!! What a wonderful and creative recipe! I love mimosa’s!
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These look and sound so delicious! Perfect for Mother’s Day, I might need to give them a shot.
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How fun are these! I would love to have these this weekend!
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Your truffles look absolutely gorgeous…I’ve not made truffles in a while- with this recipe I might give it a go!
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OMG! I want to lick the computer screen…
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These look delicious! What a great treat for Mother’s Day! I have to try these.
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This is SUCH a great idea!! I know my mom would love these come sunday
And with summer just around the corner, this is sure to work its way into a couple of my menus.
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I love the idea of basing a truffle off of a mimosa – one of my favorite drinks =)
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Oh, wow … these look so elegant and dainty … great job!
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This is a beautiful recipe. Definitely a great one for mother’s day.
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Seriously, these look AMAZING. I could eat the whole batch myself!
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Beautiful! I don’t know what mom wouldn’t love homemade chocolates.
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These are so beautiful, Michelle! I typically don’t love white chocolate, but these may have just changed my mind.
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These are genius!! I absolutely love this idea, the combination of flavors sounds so good and white chocolate is one of my faves!
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Sweet! These look *awesome* I must make these for this weekend!
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These are so fun! Great idea!
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These look so wonderfully decadent! What a great idea!
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I love mimosas. I love truffles. This recipe? Is pretty awesome
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Holy cow. I need these.
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These truffles look amazing. I want a dozen on Sunday!
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Beautiful! Can you tell me how you made the candy coating so perfect? My truffles always stuck to my fork and ended up misshapen, with splotches of candy coating ripped off by the fork. Help! Thanks! Your blog rocks!
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Michelle on May 11th, 2012 at 11:11 pm
I just drop the truffle in, roll it around with a fork, and then get the fork underneath (like a forklift), and lift it out, let the excess melted chocolate drip off, and then put it on the baking sheet.
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These look amazing!
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What a unique flavor idea! These sound delicious!
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Fabulous recipe. Made for my birthday afternoon teaparty and they were a huge hit. Soft, delicate, creamy with a delightful combination of flavours on the tongue. My husband even like them – and he is not a white chocolate fan!
We dont have candy melts here, so I bought powdered colouring, and coloured some of the white chocolate orange.
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Hello! I’m planning on making these on Friday for my sister’s “champagne and brunch” wedding shower. One question- do you think the white chocolate coating is necessary? Does it make them taste better? If so, I will definitely do it! Thanks, can’t wait to try them!
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Michelle on June 20th, 2012 at 5:01 pm
Hi Jenny, It’s really a personal preference; I really like the outer coating, but it’s definitely not necessary. If you’re short on time or want to keep it simpler, just rolling the filling in sparkling sugar is just as pretty!
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Also- is there a substitute for the vegetable shortening? Thanks again!
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Michelle on June 20th, 2012 at 5:01 pm
Hi Jenny, I have heard of other people having success with coconut oil.
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Thanks for the tips! These were a huge hit. I actually added some orange zest to the white chocolate coating which gave them extra flavor. The texture was perfect- hard on the outside, super creamy inside. I’ll definitely make these again!
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