INGREDIENTS: (Makes approximately 24)
150g (5oz) dark chocolate (75% to 85% cocoa solids)
150ml (1/4 pint) double cream
50g (2oz) unsalted butter
Grated zest of 1 orange, unwaxed
200g (7oz) cake crumbs, I used Madeira cake
3 tablespoons Grand Marnier or Orange Liqueur of our choice
Cocoa, for dusting
METHOD:
In a large saucepan, gently melt the chocolate with the cream and butter, stirring all the time.
Process the cake until it makes fine crumbs, it must be VERY fine, almost like sand.
Pour the cake crumbs into the saucepan with the chocolate mixture, then add the orange zest and mix THOROUGHLY. Then add the liqueur and mix again.
Leave to chill and firm up for at least 4 hours, or overnight.
When you are ready to make the truffles, take a walnut size amount of the truffle mixture and roll it in to a ball, then dust in the cocoa - continue until all of the mixture is used up and store them in an airtight container (in the fridge) until needed.
They can also be frozen, defrost 6 hours before serving.