Orange chocolate truffle eggs
These orange and chocolate truffles are the perfect after-dinner chocolate nibble on Easter day. Leave them in the fridge until about a quarter of an hour before you want to serve them.
SERVES
10
PEOPLE
COOKING TIME
20
MINUTES
Ingredients
200mls of cream
50g of soft butter
150g of dark chocolate chips, or a bar broken into small even size pieces
150g of milk chocolate chips, or a bar broken into small even size pieces
the zest of 2 oranges
cocoa powder for dusting
Method
Heat the cream to shivering and stir in the chocolate chips and butter until they have all melted. Stir in the zest and pour into a bowl and allow cool down then place it into the fridge to firm up.
Use a melon baller or two small spoons to make small balls of the truffle mix. Shape them into mini eggs and roll them in the cocoa powder. Place onto a clean plate and store in the fridge until about ten minutes before serving. They are perfect with a cup of coffee or tea after Easter dinner.
