Orange Shortbread with Chocolate Orange Truffle Filling is a delightful treat that balances buttery richness with zesty citrus and velvety chocolate. The crisp, crumbly shortbread melts in your mouth, while the luscious truffle filling adds a decadent, creamy contrast. In just 55 minutes, you can create these elegant bites that are perfect for gifting or indulging in a moment of pure bliss.
The vibrant orange zest infuses every bite with a refreshing brightness, perfectly complementing the deep, indulgent chocolate. Each piece is a harmonious blend of textures and flavors, from the delicate crunch of the shortbread to the smooth, luxurious truffle center. Whether enjoyed with tea or as a sweet finale, these treats are sure to leave a lasting impression.
Ingredients for Orange Shortbread with Chocolate Orange Truffle Filling
- Orange Shortbread:
- 1 cup (8 oz/225 g) butter, softened (unsalted recommended)
- ½ cup (2 oz/57 g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Zest of 1 orange (finely grated)
- 2 cups (10 oz/284 g) all-purpose flour
- Chocolate Orange Truffle Filling:
- 1 ⅓ cups (8 oz/225 g) milk chocolate, finely chopped (or use chocolate chips)
- ⅔ cup (4 oz/115 g) bittersweet chocolate, finely chopped (or use semi-sweet chocolate)
- Zest of 1 orange (finely grated)
- ⅔ cup (5 fl oz/142 ml) heavy cream
- 2 tablespoons (1 oz/28 g) butter
Step-by-Step Instructions
- Make the Orange Shortbread Dough:
- In a stand mixer with a paddle attachment (or using a handheld mixer), cream the butter, powdered sugar, vanilla, salt, and orange zest on medium speed until fluffy, about 3 minutes.
- Reduce speed to low and gradually add the flour, mixing just until combined. Scrape the bowl’s sides and bottom as needed.
- Shape the dough into a flattened disc, wrap tightly, and refrigerate for at least 2 hours until firm.
- Make the Chocolate Orange Truffle Filling:
- Place the milk chocolate, bittersweet chocolate, and orange zest in a heatproof bowl.
- In a small saucepan, heat the cream and butter over medium heat until simmering. Pour over the chocolate and let sit for 5 minutes without stirring.
- Whisk the mixture in small, circular motions until smooth. Set aside to cool and thicken.
- Bake the Shortbread:
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- On a floured surface, roll the dough to ⅛-inch (3 mm) thickness. Cut into 2-inch (5 cm) circles and place 1 inch (2½ cm) apart on the baking sheets.
- Dock the cookies with a toothpick or knife tip to prevent puffing. Bake both sheets for 20-25 minutes, rotating halfway, until lightly golden at the edges.
- Transfer to a wire rack to cool completely.
- Assemble the Cookies:
- Check the ganache’s consistency—it should resemble peanut butter. If too thick, microwave in short bursts; if too runny, refrigerate, stirring every 3 minutes.
- Fill a piping bag with a large round tip with the ganache. Turn half the cookies upside down and pipe 1 tablespoon of filling onto each.
- Sandwich with the remaining cookies, pressing gently to spread the filling. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 2 weeks.
Perfect Pairings: Serving Suggestions
These Orange Shortbread cookies with Chocolate Orange Truffle Filling are a delightful treat on their own, but they can be elevated with a few thoughtful pairings. Serve them alongside a cup of Earl Grey tea or a glass of sparkling wine for a sophisticated afternoon snack. For a dessert platter, add fresh orange slices or a dollop of whipped cream to complement the citrus and chocolate flavors.
Storage Secrets: Keeping Your Cookies Fresh
To maintain the perfect texture, store the assembled cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 2 weeks. If you prefer a firmer filling, let the cookies sit at room temperature for 10 minutes before serving. For freezing, place them in a single layer in a freezer-safe container and enjoy within 3 months.
Time-Saving Tips for Busy Bakers
Short on time? Prepare the Orange Shortbread dough and the Chocolate Orange Truffle Filling a day ahead. Keep the dough refrigerated and the filling in an airtight container at room temperature. When ready to bake, simply roll out the dough, cut the cookies, and assemble. You can also use a cookie scoop to portion the filling quickly, skipping the piping bag for a faster assembly process.
Recipe Variations: Get Creative
Feel free to experiment with different flavors to suit your taste. Swap the orange zest in the shortbread for lemon or lime for a tangy twist. For the filling, try using dark chocolate exclusively for a richer taste or add a pinch of cinnamon for a warm, spiced note. You can also drizzle melted chocolate over the assembled cookies for an extra indulgent finish.
Equipment Guidance: Tools for Success
To make this recipe a breeze, ensure you have the right tools. A stand mixer or handheld electric mixer is ideal for creaming the butter and sugar. A rolling pin and 2-inch cookie cutter will help achieve uniform cookies. For the filling, a heatproof bowl and whisk are essential for smooth ganache. If piping, a large round tip will give you clean, professional results.
Orange Shortbread with Chocolate Orange Truffle Filling
Ingredients
Orange Shortbread
- 1 cup butter, softened 8 oz/225 g
- ½ cup powdered sugar 2 oz/57 g
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Zest of 1 orange
- 2 cups all-purpose flour 10 oz/284 g
Chocolate Orange Truffle Filling
- 1 ⅓ cups milk chocolate, finely chopped 8 oz/225 g
- ⅔ cup bittersweet chocolate, finely chopped 4 oz/115 g
- Zest of 1 orange
- ⅔ cup heavy cream 5 fl oz/142 ml
- 2 tablespoons butter 1 oz/28 g
Instructions
- To Make the Orange Shortbread DoughIn the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), cream the butter, sugar, vanilla, salt and zest on medium speed until fluffy, about 3 minutes.
- Lower the speed to low and gradually add in the flour until it is just mixed, scraping the bottom and sides of the bowl once or twice.
- Shape the dough into a flattened disc, wrap well or place in an airtight container and refrigerate for at least 2 hours, until firm.
- To Make the Chocolate Orange Truffle FillingPlace the milk and bittersweet chocolate and the orange zest in a medium heatproof bowl.
- Heat the cream and butter in a small saucepan over medium heat until simmering.
- Pour over the chocolate and let it sit without stirring for 5 minutes.
- Place a whisk in the center of the bowl and begin to stir the cream and chocolate together using a small, circular motion until it comes together. Set aside to let cool and thicken.
- To Bake the ShortbreadPreheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- On a floured surface, roll out the dough to ⅛-inch (3mm) thickness and cut circles with a 2-inch (5 cm) cutter. Place 1-inch (2½ cm) apart on the prepared baking sheets.
- Dock the cookies all over with a toothpick or the point of a thin knife to help them bake evenly and bake both sheets at a time for 20-25 minutes, rotating halfway through, until the cookies are just beginning to turn light golden around the edges.
- Transfer to a wire rack to cool while you finish baking the rest of the cookies. Let cool completely.
- To Assemble the CookiesCheck the consistency of the ganache. It should be about the consistency of peanut butter – thick enough to hold its shape but not so firm that it can’t be piped. If it is too thick, warm it in the microwave for a few seconds at a time until it softens to the right consistency. If it is still too warm and runny, place it in the refrigerator and stir every 3 minutes until it firms up.
- You can spoon the filling onto the cookies but the easiest and neatest way is with a piping bag: fill a piping bag fitted with a large, round tip with the filling.
- Turn half of the cookies upside down. Pipe about 1 tablespoon of filling onto the center of each cookie. Sandwich with an unfilled half and very gently press down to spread the filling.
- Store these cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.
