White Chocolate Orange Truffles

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• Step 1

  Put the cream and orange zest in a small saucepan and heat gently until it starts to simmer. Remove from the heat, cover, and leave to infuse for 30 minutes.


• Step 2

  Place the chocolate chips in a large bowl, and sit it over a saucepan of simmering water to melt, stirring frequently.


• Step 3

  Once the chocolate is melted, warm the cream again briefly, then stir into the chocolate until the two are combined.


• Step 4

  Cover the bowl and leave it to cool, then refrigerate for at least 4 hours, or overnight.


• Step 5

  Line a baking sheet with aluminum foil or parchment paper, then spoon balls of the chocolate mixture onto it, making each ball about the size of a walnut.


• Step 6

  Put the sheet of truffles into the freezer for 2 hours. Remove from the freezer, then dust your hands with the confectioners’ sugar and roll each truffle gently into a smooth ball. Gently press them back onto the tray to give them a flat base, then return to the freezer for another 2 hours to firm up.

  Cook’s Notes

  Don’t use the best-quality chocolate that is high in cocoa solids for this recipe – the truffles will set better if you make them with ordinary chocolate chips. Store the truffles in an airtight container in the refrigerator for up to 3 days.

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