I’m so glad these where in bite size portions otherwise I wouldn’t be able to stop myself from eating them all! These little balls of joy just melt in your mouth and taste AMAZING! They will be going in my Christmas gift baskets for sure this year, as long as we can keep from eating them all before they go in their boxes. I played around with some different coatings, but we preferred the traditional cocoa powder.
(Adapted from Fleming’s)
2 lbs semi sweet chocolate
2 lbs heavy cream
Zest of 1 orange
1 cup cocoa powder
1 cup white chocolate shavings
Heat the heavy cream and orange zest until it comes to a boil.
Grate the chocolate with a cheese grater into a coarse powder.
Add the chocolate to a mixing bowl and pour the hot cream through a strainer into the chocolate removing the orange zest.
Whisk the chocolate and cream mixture until smooth and all of the chocolate is melted.
Pour into a shallow container, cover and refrigerate for 24 hours.
When the chocolate has thoroughly cooled, scoop the mix with a small ice cream scoop or melon baller.
Take the scoops and roll into balls using the palms of your hand. I kind of like the scoop to the plate look more then rolling it in my hand, it seemed to make it melt and it was a softer truffle.
Place the cocoa in a mixing bowl and white chocolate shavings into a separate bowl. Roll half of the truffles in cocoa and half in white chocolate. Place in the refrigerator until you are ready to present.