Ingredients
Equipment
Method
Preparation
- Line a baking tray with parchment paper to prevent the truffles from sticking.
- Finely chop the dark chocolate baking bars and place them in a medium heatproof bowl.
- In a small saucepan, gently heat the heavy cream over medium heat until it begins to shimmer.
- Remove the heated cream from heat and mix in half of the orange zest, then pour over the chopped chocolate.
- Allow to sit for about 2 minutes, then stir until smooth.
- Let the ganache cool to room temperature, then refrigerate for about 1 hour.
- Scoop out portions of ganache and roll into balls.
- Place the rolled truffles onto the prepared tray and roll in cocoa powder or chopped chocolate if desired.
- Chill the truffles again for about 30 minutes, then garnish with remaining orange zest.
- Store any leftovers in an airtight container in the refrigerator.
Nutrition
Notes
These truffles can be made vegan or keto-friendly with substitutions. Experiment with flavors by adding liqueur or different zests.
