The Rake Magazine

Ingredients:

• 2 pounds dark chocolate
• 8 ounces heavy whipping cream
• 1 ounce orange liqueur (such as Cointreau)
• 4 ounces powdered sugar
• 4 ounces powdered cocoa
• 1/2 ounce vanilla extract

Method:
Chop chocolate into small, similar-sized pieces. Steep cream over medium heat. Add orange liqueur. Wisk in chopped chocolate until incorporated. Set in a metal bowl and chill for 1 hour in refrigerator. Using a small melon scoop, form 2 ounce rounds of the chocolate mixture. Place powdered sugar and cocoa in separate bowls. Roll truffles in powdered sugar or cocoa. Serve at room temperature.

Serves 4