From Chow’s “Orange Marmalade Truffles”
- 1 pound bittersweet chocolate, finely chopped (about 3 cups)
- 1/2 cup heavy cream
- 1/4 cup orange marmalade, preferably St. Dalfour or any with lots of zest
- 2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1/4 cup unsweetened cocoa powder
- In a double-boiler, bring water in the lower part to a simmer. The upper part must not touch the water.
- Place chocolate in the upper part, then add cream and stir until chocolate is smooth and melted, about 8 minutes.
- Remove chocolate mixture from heat, add marmalade, liqueur, and zest, and stir until combined.
- Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.
- Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.
- Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary.
Store in airtight container. Makes 60