Ingredients
- Millac Gold Double 400ml
- Dark chocolate 400g
- Orange (juice & zest) 1
- Freshly seeded vanilla pod 1
- Rum or Cointreau 50ml
- Cocoa powder 60g
Method
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- Bring the Millac Gold Double to the boil with the vanilla, rum (or Cointreau), orange juice and zest.
- Break the chocolate into pieces and place into a bowl.
- Pour over the hot cream.
- Mix to a smooth ganache and place in the fridge to set.
- Use a parisienne scoop to make the truffles or hand roll into balls before dusting with cocoa powder.
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