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Orange, cinnamon and bay chocolate truffles

Orange, cinnamon and bay chocolate truffles by chef Will Torrent

For about 20 truffles

Perfect for after dinner treat or home-made Christmas gift

• 325g dark chocolate (any 70% dark chocolate), broken into pieces
• 275g whipping cream
• 25g honey
• 50g butter
• 1 cinnamon stick
• 1 bay leaf
• 1 orange, peel only

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• 325g dark chocolate (any 70% dark chocolate), broken into pieces
• 275g whipping cream
• 25g honey
• 50g butter
• 1 cinnamon stick
• 1 bay leaf
• 1 orange, peel only

Boil the cream with the cinnamon, bay leaf and orange peel and butter in an All-Clad saucepan. Cling film and set aside for at least half and hour. (The more you leave it infusing, the more the flavours will come out).

Once the cream has infused and cooled slightly, re boil. Pass the cream through a sieve onto the chocolate and honey.

Discard the spices. Using a rubber spatula or whisk (for a lighter texture), work from the middle, slowly incorporating the hot cream into the melting chocolate. The mixture should become very glossy and thick and start to resemble a truffle filling or “ganache”.

Let this cool, covered out of the fridge overnight. Once the ganache has set, using a teaspoon roll balls in your hands creating the truffle look.

Melt 400g dark chocolate over a bain-marie or slowly in a microwave (30 seconds at a time until melted).

Place some chocolate in the palm of your hands and roll the truffles in the chocolate.

Place in some cocoa powder and roll till covered.

Alternatively you could roll the truffles in icing sugar or roasted chopped hazelnuts.

 Let them set fully and then enjoy.

Chef Will Torrent's tip



"To make them really professional you can buy truffle shells that are empty chocolate spheres that you can pipe your ganache into and then roll them."
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