Ali Bilton • Feb 19, 2020
These are so fabulous and feel very special, especially when given as a gift! I have made these as a orange variation but you can always take the orange parts out and just use rum/brandy/sloe gin as your alcohol. Have a go at different flavours and see what works, let me know on Instagram! You can find candied orange peel at good delicatessens, but also probably on the internet.
150g very best quality plain chocolate
150ml thick double cream
25g unsalted butter
2 tablespoons rum, brandy or sloe gin (I used Rosebud Preserves - Seville Orange Marmalade Gin Liquer)
1 tablespoon Greek yoghurt
200g plain chocolate
100g white chocolate
100g Candied Orange Peel
• Break the chocolate into squares and place in a bowl or food processor
• Grind the chocolate until it looks granular, like sugar
• Place the cream, butter and rum or brandy into a small saucepan
• Bring to simmering point
• With the motor switched on, pour the cream mixture into the processor and blend until it is smooth.
• Add the yoghurt and blend again for a few seconds
• Pour the liquid into chocolate moulds, cool thoroughly.
• Freeze for 1 hour
• Melt the dark and white chocolate in separate bowls over a pan of just boiled water.
• Dip the frozen truffles in the melted chocolate and place on a tray covered with baking paper.
• Break enough of the candied peel up into small pieces. Dip half into the dark (or white!) chocolate and place on top of each truffle.
• Repeat until all truffles have a piece of peel on top.
• Drizzle some white chocolate over to decorate.
• You should have some melted chocolate of both varieties and candied peel left – leave the peel that’s left in larger pieces and cover in the leftover chocolates. These can be added to the chocolate tin as their own separate treats!