Ingredients:

  • 12 ounces Dark Chocolate (60% to 70% cocoa solids), finely chopped
  • ¾ cup Heavy Cream (full fat, 35%+)
  • 2 tablespoons Unsalted Butter, cubed, room temperature
  • ¼ teaspoon Fine Sea Salt
  • 2 tablespoons Quality Brandy, Dark Rum, or Cognac
  • 1 teaspoon Fresh Orange Zest
  • ½ teaspoon Ground Cinnamon (optional)
  • ½ cup Unsweetened Cocoa Powder (for coating)
  • ¼ cup Crushed Pistachios (for coating, optional)
  • ¼ cup Icing (Confectioners') Sugar (for coating, optional)

Instructions:

  1. Place the finely chopped chocolate and salt in a medium heatproof bowl. In a small saucepan, combine the heavy cream, orange zest, and cinnamon (if using).
  2. Heat the cream mixture over medium heat until it just begins to simmer around the edges (tiny bubbles form). Do not allow it to boil vigorously.
  3. Immediately pour the hot cream mixture over the chopped chocolate. Do not stir yet; allow the mixture to stand undisturbed for 5 minutes to let the residual heat melt the chocolate.
  4. Starting from the center of the bowl, gently stir the mixture with a spatula in small, concentric circles until the chocolate and cream are completely combined into a thick, glossy, homogeneous ganache.
  5. Stir in the cubed unsalted butter and the brandy/rum until fully melted and incorporated.
  6. Scrape the ganache mixture into a shallow baking dish, spreading into a thin layer. Cover the dish tightly with cling film, pressing the film directly onto the surface to prevent a skin from forming.
  7. Refrigerate for a minimum of 2 hours 30 minutes, or until the mixture is firm enough to easily scoop (like firm clay).
  8. Line a baking tray with parchment paper. Place the chosen coatings (cocoa, nuts, sugar) onto separate small plates. Use a small spring-loaded scoop or two teaspoons to portion the chilled ganache.
  9. Working quickly, lightly roll the portions between your palms to form smooth spheres. Immediately drop the rolled truffles into your chosen coating, rolling gently until fully covered. Transfer the coated truffles to the prepared baking tray.
  10. Return the finished truffles to the refrigerator for 30 minutes to set the coating. Store the truffles in an airtight container in the refrigerator for up to two weeks.