Ingredients
1/4 cup good quality orange marmalade with peel
1 lb. dark chocolate finely chopped, divided
2/3 cup 35% cream
2 tbsp whiskey, ideally Scotch
pinch of salt
1/4 cup unsweetened cocoa powder
Preparation
Finely chop any pieces of peel in the marmalade. Scrape marmalade into a bowl and add 8 oz of chocolate. Bring cream just to a boil and immediately pour into bowl over chocolate and marmalade. Let stand 2 min. then stir until chocolate is melted and mixture is uniform and glossy. Add Scotch a little at a time, whisking ocnstantly until fully incorporated. Stir in salt. Scrape into a loaf pan, cover and chill for 2 hours or until firm to the touch. Use a melon baller or spoon and make 3/4 inch balls of truffle mixture and if you like, roll with your hands for a more even shape. Place ona plate and freeze for 10 min.to refirm Melt remaining 8 oz of chocolate in the microwave or pot. Line a small tray with parchment paper and place cocoa powder in a shallow bowl. Remove truffle centres from the freezer. Using a chocolate dipping fork, a reg fork or chopsticks, dip truffles 1 at a time into warm melted chocolate to coat, then roll in cocoa powder, shaking off excess. Store in fridge.
