dark chocolate and orange truffles
- 600g dark (70% cocoa) chocolate, finely chopped
- 1½ cup (375ml) double cream
- 1 tablespoon finely grated orange rind
- 200g white chocolate, melted
- Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until smooth. Add the orange rind and stir to combine.
- Pour into a shallow dish and refrigerate for 2–3 hours or until just firm.
- Roll heaped 1 teaspoon portions of the mixture into balls and place on a baking tray lined with non-stick baking paper. Freeze for 1 hour or until set.
- Dip the truffles in the melted white chocolate and place on the baking tray lined with non-stick baking paper. Refrigerate for 1 hours or until set. Dust with icing sugar to serve, if desired. Makes 56
TIP
You can keep these truffles refrigerated for up to 2 weeks.
Photography: Con Poulos
In partnership with Jo Malone
© DONNA HAY GROUP
