The truffles we are going to prepare orange, chocolate and orange are a great combination. Orange marmalade Mahe has a rich taste, it contained pieces of peel, which add flavor and aroma. In order to keep the taste, but at the same time to obtain a homogeneous structure of truffles, jam will run a blender and squeeze through a sieve. With orange to remove the zest with a grater. Jam put on a small fire and heat up to about 60 degrees. For truffles is best if all ingredients are about the same temperature.

Chocolate take the bitter with good quality, this has a direct impact on the future flavor of our candy. Chocolate melt in a water bath, to simultaneously heat the cream almost to a boil. Pour the cream into the chocolate in a circular motion to stir until smooth.

Add the jam, mix well again to get a shiny, homogeneous mass.

When the ganache will thicken slightly, so it was easy to transplant, place it in a pastry bag with a round nozzle ( diameter 12-15 mm). A plate or a cutting Board, cover with cling film and put small truffles, one bite. Now remains the hardest part - to wait), Leave the truffles at room temperature for 8 hours, they should be frosted, covered with such a thin crust. And leave in the fridge for a day.

If you withstood, and did not eat them ahead of time, it is now possible to roll the truffles in cocoa. In a deep bowl pour the cocoa, roll truffles, then place in a sieve and shake off the excess. Store in the refrigerator.

Amazing texture, bright taste of chocolate with orange accent, very tasty, harmonious and tablesreuse...