Chocolate-orange truffles with almonds - flavor combos that never tire

Since you already know that I obsess over things from time to time it will come as no surprise to you that I’ve put chocolate and orange together in ganache form again – it worked so well as tart filling I thought it would be delicious as truffles, too (and the almonds add a wonderful texture element here – do not omit them).

That way, I know you won’t find it weird that I’ve already finished the first book (644 pages!), have begun the second and bought the third. ;)

Chocolate-orange truffles with almonds
slightly adapted from the amazing, out-of-this-world Bon Appetit Desserts

1/3 cup + 1 tablespoon (90ml) heavy cream
170g (6oz) dark chocolate, finely chopped (do not exceed 61% cacao)
finely grated zest of 1 small orange
1 teaspoon Cointreau or Grand Marnier – or to taste
½ cup flaked almonds, lightly toasted, cooled and finely chopped

Place chocolate and cream in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth. Remove from the heat, add the orange zest and the Cointreau and mix to combine. Cover the bowl with plastic wrap and refrigerate until firm, about 2 hours or overnight. Using a small cookie-scoop or a spoon, make truffles with 1 slightly rounded teaspoon of ganache per truffle and roll into the chopped almonds. Place in fluted paper cases and serve.
Truffles can be refrigerated for up to 5 days.

Makes about 25 truffles