Chocolate & Orange Ganache Truffles

Serves: 10

Ingredients

• 400ml Pritchitts Cooking
• 400g dark chocolate
• 1 orange, juice & zest
• 1 freshly seeded vanilla pod
• 50ml rum or Cointreau
• 60g cocoa powder

Method

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.