- 1 T up to 1/4 c candied orange peel strips
- 4 oz. dark chocolate
- 1 T butter
- 2 T whipping cream
- 1 t grand marnier optional
- 1/4 c cocoa powder
- wax paper
Did you candy your orange peel already? No? Follow one of the links in the introduction and get that done. Then come back here to make the truffels.
Break the dark chocolate into blocks and place them in a medium-sized microwave-safe bowl (with room for things to boil up a bit). Add the butter and pour the cream over the top.
Microwave at 600 watts for 1 1/2 minute. Stir until the chocolate completely melts into a smooth mixture. If there are still lumps, microwave again for 30 seconds and stir until smooth.
Remove the bowl from the microwave and stir in the grand marnier then candied orange peel. Let cool for 2 hours in the fridge, until thickened.
Evenly spread cocoa powder onto a flat plate.
Spoon out about 1 T of chocolate-orange mixture from the bowl and roll in your hand to a ball.
Transfer the ball to the cocoa powder plate and roll around to coat the ball with powder.
Tranfer to wax paper and chill in refrigerator for 30 minutes up to 3 days.
An elegant accompaniment to after-dinner coffee!