# What you'll need:
→ Ganache
01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter, cubed
04 - 1 tsp pure vanilla extract
→ Candied Orange
05 - 1 medium orange, zested and finely chopped
06 - 2.1 oz granulated sugar
07 - 2 fl oz water
→ Coating
08 - 5.3 oz dark chocolate, chopped
09 - 2 tbsp unsweetened cocoa powder
# Method:
01 - In a small saucepan, combine orange zest, sugar, and water. Bring to a boil, then simmer gently for 8-10 minutes until the zest is translucent and syrupy. Drain and spread zest on parchment paper to cool.
02 - Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Add butter and vanilla, stirring until glossy.
03 - Stir in cooled candied orange zest. Cover and refrigerate the ganache for 1-2 hours, until firm enough to scoop.
04 - Using a teaspoon or melon baller, scoop small portions of ganache and roll into balls with your hands. Place on a parchment-lined tray. Refrigerate for 30 minutes.
05 - Melt the coating chocolate gently in a heatproof bowl over barely simmering water. Using a fork, dip each truffle into the melted chocolate, letting excess drip off. Return truffles to the tray.
06 - Dust truffles with cocoa powder before the coating sets for a matte finish if desired.
07 - Let truffles set completely at room temperature or refrigerate for 10 minutes to speed up the process.
