Makes approximately 45-50 truffles
8 oz. dark chocolate (I used 2 x 4oz Ghirardelli Chocolate bars--found in the baking aisle)
1 cup/ 200g. heavy cream
1/2 orange- zest only
1/4 cup chopped almonds
½ cup unsweetened cocoa powder (Ghirardelli makes this too.)
1. To make the ganache: Place the chocolate in a medium bowl and set aside. In a small saucepan, bring the cream to a boil over a low heat. Pour it over the chocolate and let it stand for 2 minutes, then stir gently, until the chocolate has completed melted.
2. Let it cool a bit, after which you can stir in the chopped almonds and orange zest.
3. Get a shallow container and line it with parchment paper. Pour the ganache on it and spread evenly. Refrigerate this for 4 hours or overnight.
4. To form truffles: Once the ganache has firmed up, score lines on the sheet of ganache inn the box to give you 50 squares. This way, you can achieve even sized truffles. Now pluck each square from the parchment and roll it into a 1 inch ball. Depending on how warm your environment is, you might need to refrigerate the rolled truffles for another hour before you can coat them.
3.Coat the truffles: Once rolled into balls, toss them in a plate of sifted cocoa and coat them evenly.
...serve on a festive Holiday platter and VOILA, you're guests will think that you are a culinary mastermind! ;)
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