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French Kiss Truffles

 French Kiss Truffles
These truffles are so impressive that they won first place at Wisconsin State Fair. These two-tone creamy candies combine an orange-flavored white chocolate and milk chocolate.—Gerry Cofta, Milwaukee, Wisconsin
32 ServingsPrep: 45 min. + chilling


  • 8 ounces white baking chocolate, chopped
  • 2/3 cup heavy whipping cream, divided
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon McCormick® Pure Orange Extract
  • 8 ounces milk chocolate, chopped
  • 12 ounces semisweet chocolate, chopped
  • Additional milk and white baking chocolate, melted


  • Place white chocolate in a small bowl. In a small saucepan, bring 1/3
  • cup cream just to a boil. Pour over white chocolate; whisk until
  • smooth. Stir in orange peel and extract.
  • Place milk chocolate in another small bowl. In same saucepan, bring
  • remaining cream just to a boil. Pour over milk chocolate; whisk
  • until smooth. Cool both mixtures to room temperature, stirring
  • occasionally. Refrigerate until firm.
  • To form centers, take 1-1/2 teaspoons of each chocolate mixture and
  • shape into a two-tone ball, about 1 in. round. Place on waxed
  • paper-lined baking sheets; cover and refrigerate at least 1 hour.
  • In a double boiler or metal bowl over simmering water, whisk
  • semisweet chocolate until smooth. Dip truffles in chocolate; allow
  • excess to drip off. Return to baking sheets; drizzle with additional
  • chocolate as desired. Refrigerate until set. Store in an airtight

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French Kiss Truffles (continued)

Directions (continued)

  • container in the refrigerator. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 truffle (calculated without additional chocolate) equals 145 calories, 10 g fat (6 g saturated fat), 10 mg cholesterol, 9 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.