The Best Spiced Dark Chocolate Christmas Truffles Recipe

Instructions:

1. Place the finely chopped dark chocolate and the salt into a large heatproof mixing bowl. Set aside.
2. In a medium saucepan, combine the heavy cream, cinnamon, nutmeg, and orange zest. Heat over medium heat until the mixture is steaming and small bubbles form around the edge (do not boil aggressively). Remove immediately from the heat.
3. Pour the hot, spiced cream directly over the chopped chocolate. Let it stand undisturbed for 5 minutes to allow the residual heat to begin melting the chocolate.
4. Using a rubber spatula, start stirring gently from the centre of the bowl, working your way outwards in slow, wide circles. Continue stirring until the mixture is fully smooth, shiny, and lump-free, forming the ganache.
5. Stir in the cold cubes of butter until fully melted and incorporated. Then, stir in the brandy, cognac, or rum until completely blended.
6. Pour the ganache into an airtight container or a shallow dish. Cover tightly and refrigerate for at least 2.5 to 3 hours, or until the mixture is firm enough to easily scoop and roll.
7. Place the unsweetened cocoa powder into a wide, shallow dish. Line a clean baking sheet with parchment paper.
8. Using a small portion scoop (1-inch diameter) or two teaspoons, scoop small, uniform portions of the chilled ganache.
9. Working quickly, gently roll the scoops between the palms of your hands to form smooth spheres. If the ganache becomes too soft, return it to the fridge for 15 minutes.
10. Drop 5-6 truffles at a time into the cocoa powder dish. Gently shake the dish or use a spoon to roll and coat them completely.
11. Transfer the coated truffles to the prepared baking sheet. Store immediately in an airtight container in the refrigerator for up to two weeks.