Jan 28, 2011

Orange Milk Chocolate Truffles

Oh my goodness these are so insanely good. Prepare yourself and make double quantities, you'll probably eat half of them as you make them!

Makes 25-30 depending on how big you make them


100ml double cream
200g milk chocolate, broken into small pieces (get as high a cocoa content as you can: 34-38%)
1tsp orange essence
icing sugar, for rolling

  1. Bring the cream just to the boil in a saucepan. Remove from the heat and stir in the chocolate until it's fully melted, then add the orange essence.
  2. Cool, then chill in the fridge for at least 2-3 hours.
  3. Scoop out small teaspoons of the mixture and roll into small walnut-sized balls with your hands, then roll in the icing sugar.
  4. Keep chilled until serving (or you can freeze them at this point, they will keep this way for 2-3 weeks, if you can stop yourself from eating them!)

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