Ingredients:
– 300g Terry’s Dark Chocolate Orange
– 300ml double cream
– White chocolate
– Orange zest
Method:
First, pour the boiled double cream onto the chocolate.
Then whisk. Refrigerate for two hours.
Get a tablespoon of mix for each truffle and roll into balls. Refrigerate for 30 minutes.
Drizzle with white chocolate and top with orange zest.
Now, enjoy.
