Dark Chocolate and Orange Truffles

Inspired by a Donna Hay recipe, these truffles are the perfect decadent treat for the finale of your festive feast. They also make lovely gifts for family and friends.

Ingredients

¾ cup (180ml) pouring cream
600g dark chocolate, finely chopped
100g candied orange or fruit peel, finely chopped
200g 70% dark chocolate, finely chopped
2 teaspoons vegetable oil
1 cup (85g) store-bought honeycomb, crushed (optional)

Method

1. Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. 
2. Add the candied peel and stir to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until just firm. 
3. Roll teaspoonfuls of the mixture into balls and place on a large baking tray lined with non-stick baking paper. Refrigerate for 15 minutes or until set. 
4. Place the 70% dark chocolate and oil in a medium heatproof bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Insert a toothpick into each truffle. 
5. Dip the truffles in the melted chocolate, allowing any excess to drip off. Stick the truffles into a piece of styrofoam or thick cardboard. 
6. Sprinkle with the honeycomb (if desired) and refrigerate for 30 minutes or until set. Remove truffles from the toothpicks to serve. Makes 48. 

Image credit: Healthy Treats Kitchen