1/2 cup single cream
zest of 1 orange
300g dark couverture chocolate
1/4 cup cocoa + 1/4 cup icing sugar, sifted together
Bring cream and zest almost to the boil over medium heat in a saucepan.
Add chocolate and stir for 1min. Turn off heat and stir until smooth.
Pour into a flat tin lined with non-stick baking paper. Refrigerate until firm.
Using a melon baller or similar (can use a spoon if needed), spoon small balls and shape with your hands. Be quick as the heat of your hands will melt the chocolate.
Roll truffles in the cocoa mixture and set aside to serve at room temperature.
Makes approximately 16 truffles