- Pour the cream into a small saucepan. Add the sugar, cinnamon stick, vanilla pod, orange zest and salt. Heat gently until the cream is hot but not boiling. Remove from the heat and leave to infuse for at least 1 hour.
- Finely chop the dark chocolate and tip into a mixing bowl. Gently reheat the cream until boiling, and strain though a fine sieve onto the chocolate. Leave for 1 minute, and then stir to combine into a smooth paste. Leave to cool, then cover and chill until firm.
- Using your hands and a teaspoon, roll the paste into cherry-sized balls. Arrange on a lined baking tray and chill again for 15 minutes.
- Tip the grated chocolate onto a large dinner plate or baking tray.
- Drop a truffle into the grated chocolate, and roll it gently, to coat it in chocolate. Repeat with the remaining truffles and leave to set firm.
- Store the truffles in an airtight container in the fridge for up to a week. Bring to room temperature before you eat them.
For an alternative topping, turn your chocolate truffles into mini Christmas puddings. Use steps 1-3 as above. Melt the white chocolate. Use a teaspoon to add a small amount of white chocolate to one of the truffles. Use a fork to tease the chocolate so it drips down the sides. Decorate with holly and berry sugar sprinkles and leave to set. Repeat for the rest of the truffles.
Makes: 25 - 30
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