Recipe by

Visit website

Have a go at making these deliciously rich chocolate orange truffles! They make great gifts or as a canapé for your Christmas party!


Servings

12 truffles

Total time

10 minutes

Cuisines

French

Courses

Dessert


Ingredients

  • 150 g dark cooking chocolate (good quality cooking chocolate - at least 70% cocoa (I use Green and Black's))
  • 150 g double cream
  • 25 g unsalted butter
  • 2 oranges (just the zest (finely grated) )
  • 1 splash cointreau
  • 1 pinch salt
  • 1 cup cocoa powder


Method

  1. Warm your cream up in a saucepan on a medium heat. Do not allow it to boil. Turn the heat down when you start to see tiny bubbles. Add the butter.
  2. Remove your mixture from the heat and break your chocolate into the mixture. Using a balloon whisk gently stir so the chocolate melts.
  3. If your mixture splits a little add a splash of cold tap water. Add a whole orange worth of zest to your chocolate mixture and a big splash of Cointreau.
  4. Whisk quite firmly so all the mixture is combined together. Add a pinch of salt and give it one further whisk.
  5. Pour your mixture into a bowl and place in the fridge for 2 hours. Be sure to take out the fridge 20 minutes before you want to mould them to reach room temperature.
  6. Grate your other orange's zest into the cocoa powder and mix with a spoon.
  7. Using a small spoon get some truffle mixture and using your hands mould into balls, then dip into the orange cocoa powder making sure it's all covered.
  8. Pop them into small truffle cases and then back into the fridge to keep them solid. Or put them in a clear bag to give away to friends. Enjoy!

Take the Stress out of Mealtimes

Save time & money planning meals while eating simple, delicious & nutritious food

  Over 5,000 recipes like this one, matched to your tastes

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks