Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare your workspace by gathering necessary equipment and ensuring it is clean.
- In a heatproof bowl, combine the dark chocolate and heavy cream, set over simmering water, and stir for 5-7 minutes until smooth.
- Remove from heat and stir in the orange zest and powdered sugar until fully combined.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours.
- Once chilled, scoop out portions of the ganache and roll into balls.
- Roll each truffle in cocoa powder and arrange them on a lined baking sheet.
Nutrition
Notes
Store truffles in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze individually for up to 3 months.
