Description
Rich, velvety dark chocolate truffles infused with aromatic orange zest and warm cinnamon. A sophisticated treat that balances bitter cocoa with bright citrus notes.
Ingredients
Scale
- 8 oz high-quality dark chocolate (60% cocoa or higher), finely chopped
- 1/2 cup heavy cream
- 1 tablespoon orange zest, freshly grated
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup unsweetened cocoa powder for rolling
Instructions
- Place finely chopped dark chocolate in a heat-proof glass or metal bowl.
- In a small saucepan, combine heavy cream, cinnamon, and orange zest. Heat over medium until it reaches a gentle simmer.
- Pour the hot cream mixture over the chopped chocolate and let it sit for 5 minutes.
- Stir slowly from the center outward with a spatula until the mixture is glossy and smooth.
- Stir in the room-temperature butter until fully incorporated.
- Cover the surface with plastic wrap and refrigerate for at least 4 hours or until firm.
- Scoop small portions of ganache and roll into 1-inch balls using your palms.
- Roll each ball in cocoa powder until evenly coated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French-inspired