• Double Cream 300 ml
  • Chocolate (70% cocoa solids) broken into small pieces 300 g
  • Unsalted Butter 1 - 2 tbsp
  • Salt a Pinch
  • Brandy a Splash
  • Orange Zest (finely grated) 1
  • Cocoa Powder (for dusting) 3 tbsp
1
Put the cream into a microwave safe bowl and heat on MICRO POWER MEDIUM until it reaches a temperature of 80 degrees celsius.
2
Put the chocolate into a bowl and pour the hot cream over top. Use a spatula to mix it well. Add the butter.
3
Season the chocolate mixture with salt, add the brandy and the orange zest. Chill in the refrigerator for at least 3 hours.
4
Take the chocolate from the refrigerator then use a small spoon to dig. Roll into balls and dust with cocoa powder.

Products used in recipe

Combination Microwave
NN-GD682SQPQ