Aromatic chocolate truffles with a perfect twist of orange. They melt in your mouth and are the ideal match for a cup of coffee.
Orange chocolate truffles
220 ml heavy cream
½ organic orange, the zest
240 g dark chocolate, Guanaja 70% from Valrhona
30 g butter, room tempered
Finely chop the chocolate and melt it in a bain-marie or the micro wave oven at medium heat, stir several times while melting. Don’t let it reach more than 55 degrees Celsius. In a small sauce pan bring the cream and orange zest to the boiling point. Strain the cream through a sieve to remove the orange zest. Gradually add the cream to the chocolate while stirring in a circular pattern until the ganache is well combined. Add the butter and stir to combine. To obtain the best and most silky smooth consistency please finish by using your hand blender. Pour the ganache into an airtight container and cover the ganache with cling film. Let it rest in the refrigerator over night. Cut out small squares and then give them a roll in cocoa powder. Keep them in the refrigerator or freezer until serving.