...
Go Back
White Chocolate Orange Bliss truffles coated in smooth white chocolate and coarse sugar, sliced open to reveal whole mandarin oranges inside.

White Chocolate Orange Bliss

A bright, snappy White Chocolate Orange Bliss treat featuring fresh mandarin slices dipped in a thick, sweet coating. A perfect bite sized holiday dessert balanced with coarse sea salt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole mandarin oranges Peeled and separated into segments
  • 1 ½ cups white chocolate chips High quality preferred
  • 1 tablespoon coconut oil Helps the chocolate thin and set smoothly
  • ½ teaspoon orange zest Freshly grated
  • 1 teaspoon coarse sea salt For garnish

Equipment

  • 1 Microwave-safe bowl For melting the chocolate safely
  • 1 Parchment paper To prevent the fruit from sticking to the pan
  • 1 Large baking sheet For resting the dipped fruit
  • 1 Dipping fork For lifting the fruit out of the bowl

Method
 

  1. Peel the mandarin oranges and separate them into segments to prepare the fruit so it is bite sized.
  2. Pat the fruit pieces completely dry with paper towels to remove moisture so the chocolate sticks perfectly.
  3. Melt the white chocolate chips and coconut oil in the microwave in intervals to smooth the mixture so it does not burn.
  4. Stir the fresh orange zest into the warm melted chocolate to add flavor so the citrus profile deepens.
  5. Dip each dry orange segment entirely into the thick chocolate to coat the fruit so a shell forms.
  6. Place the coated pieces flat onto a parchment lined baking sheet to set the candy so they do not stick together.
  7. Sprinkle coarse sea salt immediately over the wet chocolate to garnish the treats so they taste beautifully balanced.
  8. Chill the entire tray in the refrigerator for thirty minutes to harden the shell so they become wonderfully snappy.

Notes

Let your melted white chocolate cool for about ten minutes until it slightly thickens before dipping; this ensures the shell coats the fruit opaquely instead of sliding off.