INGREDIENTS

Chocolate and orange ganache:

8 oz finely chopped semi-sweet chocolate
1/2 cup 35% cream
4 teaspoons orange liqueur (Grand Marnier type) or orange juice
1 tablespoon orange zest

8 oz semi-sweet chocolate, chopped
1/2 cup unsweetened cocoa powder

By truffle
Fibre1 gSodium2 mgProtein1 gCalories65Total fat4 gCholesterol4 mgSaturated fat3 gTotal carbohydrate8 g

Put chocolate in a heatproof bowl. In a small saucepan, heat cream over medium heat until small bubbles form on the wall. Pour cream over chocolate and whisk until smooth. Add the liqueur and orange zest, gently lifting the preparation. Cover and refrigerate 2 hours or until ganache is cold and thickened.
Using a teaspoon or two teaspoons, place cooled ganache, 1 tsp (5 mL) at a time, on a parchment-lined cookie sheet. Refrigerate 30 minutes. Gently shape each portion into a ball. Freeze for about 1 hour or until the truffles have hardened and are almost solid.

In a heatproof bowl on a saucepan of hot but not boiling water, melt chocolate, stirring occasionally, until smooth. Remove bowl from pan and let cool slightly. Sift cocoa powder onto a plate. Using 2 forks, dip the truffles one by one into the melted chocolate and let the excess drip off (if the chocolate thickens, warm it gently). Put the truffles in the cocoa powder and, using two clean forks, roll them to coat them with cocoa. Return truffles to parchment-lined cookie sheet. Refrigerate 2 hours or until coating has hardened. Place truffles in paper mini-moulds and refrigerate in airtight container until ready to serve. (Truffles will keep up to 1 week in the refrigerator or up to 3 months in the freezer.)

Replace the orange liqueur with hazelnut liqueur (Frangelico type) and the cocoa powder with finely chopped hazelnuts.