Chocolate truffles with orange and cognac

Fantastic truffles with a very easy recipe and so easily to consume! Let them slowly melt in your mouth and enjoy their unique taste and aroma. A great idea to make these truffles to treat your guests or to offer as a gift

Recipe of Argyro Barbarigou,

a prominent Head Cook

Check out her site Argiro for more Festive recipes

Ingredients (for about 50 pieces)

For the truffles:
300gr. semi-sweet dark chocolate, cut in small pieces
50gr. of unsalted butter, cut in pieces
150ml single cream
80gr. of classic butter biscuits, coarsely crushed
1 tea-cup of candied citrus fruits, finely chopped
1 orange, the zest (coarsely grated)
2 tbsp of cognac

For the coating:
unsweetened cocoa powder
icing sugar
very finely chopped mixed nuts (walnuts, pistachios, pecan, almonds)

Method:
Have the coating ingredients spread in separate plates for later. Put the chocolate pieces and the butter in a bowl.

In a small saucepan warm the single cream in low heat and take off the heat just before the boiling point. Pour over the chocolate and butter and wait for 1 minute.

Then, gently stir the ingredients with a wooden spoon until they blend together into a smooth mixture. Add the orange zest and stir again. Leave the mixture to set and cool for 5-6 minutes- during this time stir 2-3 times.

Then add in the chocolate mixture the candied fruits, the biscuits and the cognac. Stir with a wooden spoon very well. Leave the mixture in the fridge for about 1 hour until it sets well and is quite firm.

With a tea spoon take small quantities of the mixture and quickly shape into balls with your hands. Roll the truffles in the various coating ingredients and arrange in a single layer on serving dishes. Put in the fridge until you need them or serve immediately.