Choose the best chocolate you can find — that’s the key to making this treat truly special. Store the finished truffles in the freezer in a tightly sealed container so they’re always ready to enjoy with tea or coffee.
- 75 g unsalted butter
- 200 g dark bitter chocolate, broken into pieces
- 100 g white chocolate, broken into pieces
- 250 ml heavy cream
- 30 ml liqueur (any you like)
- zest of 1 orange
- cocoa powder for dusting
Pour the cream into a saucepan, add the butter and both types of chocolate. Heat gently, stirring constantly until everything is melted and smooth. Add the liqueur and orange zest, stir again and let cool.Cover the mixture with plastic wrap and place it in the freezer for one hour, until it thickens. Using damp hands, roll the mixture into small balls, coat them in cocoa powder, and place them in paper cups or directly on a plate.Store in the freezer. Before serving, let the truffles sit at room temperature for about 10 minutes.
Pour the cream into a saucepan, add the butter and both types of chocolate. Heat gently, stirring constantly until everything is melted and smooth. Add the liqueur and orange zest, stir again and let cool.Cover the mixture with plastic wrap and place it in the freezer for one hour, until it thickens. Using damp hands, roll the mixture into small balls, coat them in cocoa powder, and place them in paper cups or directly on a plate.Store in the freezer. Before serving, let the truffles sit at room temperature for about 10 minutes.
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