Chocolate orange truffles with boozy prunes and ginger

chocolate orange truffles with boozy prunes and ginger
24 Item



1.To make boozy prunes and ginger; combine ingredients in small bowl; cover, stand overnight.
2.Combine cream and chocolate in medium heatproof bowl. Place bowl over medium saucepan of simmering water; stir until mixture is smooth. Stand at room temperature until mixture starts to thicken. Stir in prune mixture. Refrigerate about 2 hours or until firm.
3.Sift cocoa into medium bowl. Roll level tablespoons of chocolate mixture into balls; roll in cocoa. Place on tray; refrigerate until firm.
4.Remove from refrigerator 30 minutes before serving. Dust with a little extra sifted cocoa.

Grand Marnier or Cointreau can be used for the orange-flavoured liqueur. Store truffles in an airtight container in the refrigerator for up to 3 weeks. Truffles, without cocoa coating, can be frozen for up to 3 months. Remove from freezer 1 hour before serving and dusting with cocoa.


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