Description
Makes 25 Truffles
Ingredients
Units
Scale
- 270ml Double Cream
- 675g Milk Chocolate Oranges or Milk Chocolate and Orange Extract to taste
- Cocoa Powder to Coat
Instructions
- In a large pan, pour in the cream and gently heat the cream. Slowly bring the cream to a boil. While heating put the chocolate in a glass bowl.
- Once the cream has come to a boil, pour the warm cream over the chocolate and mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, and cover with cling film. Leave to set in the fridge.
- I use food-grade disposable gloves to roll the truffles, which means you won’t be covering the whole kitchen in chocolate prints. Using a teaspoon, scoop out the ganache and roll into balls.
- Drop a ball at a time into the cocoa powder and coat, fish the truffle out with a truffle fork or dinner fork, place it back onto the parchment-lined tray, and return to the fridge to chill.
- Cover the tray and return the tray to the fridge until ready to eat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Confectionery
- Method: Melting
- Cuisine: British