50 g Salcombe Dairy Dark Chocolate with Cocoa Nibs, chopped
25 g butter, chopped
4 tbsp double cream
1 Chocolate Chip Cookie, cooked according to packet instructions
4 Double Chocolate Chip Cookies, cooked according to packet instructions
1-2 tbsp orange juice
Cocoa powder, for coating
Chocolate and Orange is a winning Christmas combo so we thought we would use our famous Double Chocolate Chip Cookies to make some top notch truffles. They are perfect for getting the kids in the kitchen to help roll and shape the truffles. What’s more, they are just the thing for family and friends who prefer heart-warming homemade Christmas gifts (if you can bear to share).
Bring a pan of water to barely a simmer. Put the chopped chocolate, butter and cream into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
Melt the chocolate mix, stirring often. Remove the bowl from the heat and set aside.
Add to the melted chocolate mix with the orange juice. Mix well to combine.
Cover with cling film and chill for 2 hours or until firm enough to shape.
Using a teaspoon, scoop out balls of the chocolate mix and, working quickly, shape into 14-16 medium-sized balls – try not to handle too much as the heat will melt the chocolate. Transfer onto a baking sheet lined with greaseproof paper and chill for 30 minutes.
Dust a sheet of greaseproof paper with cocoa powder and roll the truffles until coated. Pop onto a plate and chill in the fridge until ready to serve.
If you are making for adults only, swap the orange juice for whisky