280g dark chocolate
300ml double cream
40g unsalted butter, diced
Zest of 1 orange (optional)
Cocoa powder, to decorate
Finely chop the chocolate and put in a heatproof bowl. Set a saucepan with the cream and butter over a medium heat and stir as the butter melts. Once the cream begins to simmer remove the pan from the heat. Pour the hot cream over the chocolate, stirring constantly until smooth. Add the orange zest, if using. Pour into a shallow dish and leave to cool.
Once cool, transfer to the fridge to chill for at least four hours. Line a baking tray with baking parchment. Dip a teaspoon or melon baller into hot water and scoop up balls of the mixture and place on the prepared baking tray. Chill for 1 hour more. Roll the truffles in the cocoa powder, reshaping into balls with your hands. Keep in the fridge until needed.
PHOTOGRAPHY & PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES & FOOD STYLING: SARAH PRICE