Makes 25-30 depending on how big you make them
100ml double cream
200g milk chocolate, broken into small pieces (get as high a cocoa content as you can: 34-38%)
1tsp orange essence
icing sugar, for rolling
- Bring the cream just to the boil in a saucepan. Remove from the heat and stir in the chocolate until it's fully melted, then add the orange essence.
- Cool, then chill in the fridge for at least 2-3 hours.
- Scoop out small teaspoons of the mixture and roll into small walnut-sized balls with your hands, then roll in the icing sugar.
- Keep chilled until serving (or you can freeze them at this point, they will keep this way for 2-3 weeks, if you can stop yourself from eating them!)