170g (6oz) dark chocolate, finely chopped (do not exceed 61% cacao)
finely grated zest of 1 small orange
1 teaspoon Cointreau or Grand Marnier – or to taste
½ cup flaked almonds, lightly toasted, cooled and finely chopped
Place chocolate and cream in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth. Remove from the heat, add the orange zest and the Cointreau and mix to combine. Cover the bowl with plastic wrap and refrigerate until firm, about 2 hours or overnight. Using a small cookie-scoop or a spoon, make truffles with 1 slightly rounded teaspoon of ganache per truffle and roll into the chopped almonds. Place in fluted paper cases and serve.
Truffles can be refrigerated for up to 5 days.
Makes about 25 truffles
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