1 1/2 C heavy cream
1/4 C unsalted butter
1 lb 70% dark semi or bittersweet chocolate
chocolate shavings, crushed nuts, confectioners sugar, cocoa powder or chocolate sprinkles for rolling
Zest the orange.
Heat the cream on medium high, whisking constantly, until about to boil.
Add butter and zest. Stir and melt the butter.
Remove from heat, add the chocolate and stir until fully melted and incorporated, 3-4 min.
Transfer to a container, cover and refrigerate overnight.
Scoop the ganache out with a watermelon scoop or a spoon to form balls.
You can dip the spoon into hot water prior to scooping.
Roll the balls in your favourite toppings and refrigerate until ready to serve.
Match made in Heaven:
Roll the truffles in chocolate shavings, crushed nuts, confectioners sugar, cocoa powder or chocolate sprinkles.