Chocolate & Orange Ganache Truffles
- 400ml Pritchitts Cooking
- 400g dark chocolate
- 1 orange, juice & zest
- 1 freshly seeded vanilla pod
- 50ml rum or Cointreau
- 60g cocoa powder
Bring the Pritchitts Cooking to the boil with the vanilla, rum (or Cointreau), orange juice and zest.
Break the chocolate into pieces and place into a bowl.
Pour over the hot cream.
Mix to a smooth ganache and place in the fridge to set.
Use a parisienne scoop to make the truffles or hand roll into balls before dusting with cocoa powder.