Ready in 30 mins (excluding cooling). Makes 20-24 small truffles
250g Whittaker’s Dark Ghana or other 70% dark chocolate, broken into pieces
¾ tsp flaky sea salt
Zest 1 orange
1½ tablespoons orange juice
¼ cup cocoa powder
These truffles are easy to make, and taste delicious paired with a glass of frozen Johnnie Walker Gold.
Put chocolate pieces in the bowl of a sturdy food processor or blender and briefly blitz till it’s the consistency of dry soil. Tip chocolate into a mixing bowl. Stir through salt.
Heat cream and orange zest on the hob until almost but not quite boiling. Take off the heat and pour over the chocolate, stirring in with a spatula until the chocolate is melted and integrated with the cream. Add the orange juice and fold in to combine. Chill the mixture in the fridge for at least 30 min.
Using a teaspoon, scoop out spoonfuls of the chocolate ganache and roll into balls (don’t worry if they’re not perfect spheres, rustic is better!), then roll in cocoa powder. Try to handle as little as possible to avoid the ganache warming up too much; if it does get too warm, place back in fridge to chill again for 10 minutes, then continue the rolling.
Store finished truflles in an airtight container, in layers separated by baking paper, in the fridge until ready to eat.