Lakeland Dairies chocolate & orange ganache truffles with Millac Gold Double

Method Print recipe

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1. Bring the Millac Gold Double to the boil with the vanilla, rum (or Cointreau), orange juice and zest.
2. Break the chocolate into pieces and place into a bowl.
3. Pour over the hot cream.
4. Mix to a smooth ganache and place in the fridge to set.
5. Use a parisienne scoop to make the truffles or hand roll into balls before dusting with cocoa powder.