200 grams 70% dark chocolate
240 grams Double cream
80 grams butter
20 grams caster sugar
Zest of 3 oranges
Pinch of Maldon sea salt
- Put the orange zest and sugar into the cream, heat slightly, place aside for an hour or two
- Break the chocolate into small pieces, place in a medium bowl and have a sieve beside it
- Cut the butter into small cubes and let soften
- Bring cream mixture to the boil, stirring occasionally, then pour through the sieve into the bowl of chocolate. Let stand for 1 minute
- Using a spatula, slowly mix the chocolate and cream together from the middle until fully incorporated
- Fold in the cubed butter until incorporated
- Add a pinch of sea salt, let the ganache cool to room temperature, then cling film and place in the fridge overnight
- If you have a melon baller, scoop out pieces the size of a marble, then quickly shape them into balls by rolling them between your hands
- Melt around 100 grams of dark chocolate in a bain marie or microwave. If using a microwave, make sure to stir the chocolate regularly to ensure it doesn’t burn
- Put the truffles on a fork and dip into the melted chocolate. Shake off any excess chocolate
- Put the cocoa powder, black cocoa powder, and malt powder into separate bowls. You only need around 50 grams of each powder
- Put the chocolate coated truffles into the cocoa powder, toss it around, use your hand to make sure it’s fully covered in powder. Shake off any excess powder
- Try use one hand specifically for this step, it will make things easier
- Repeat this step, coating the truffles in the different powders. Then eat them!
You can infuse the cream with all sorts of flavours, lemon zest and thyme would be great, coffee beans (ground coffee doesn’t work so good), or add a shot of espresso or liquor (whiskey, grand marnier) when you add in the sea salt.
A little bit lost? Mark show you how to do it in Video!
Photos by Manon Gustave