Orange Peel Chocolate Truffle in Orange Syrup

Name: Orange Peel Chocolate Truffle in Orange Syrup
Ingredients: For the syrup; 300g of orange peel syrup (if desired, reserve 1/2 cup of the syrup); 1/4 cup of orange liqueur (Cointreau); 3 tablespoons of chopped parsley; For the truffle; 250g of dark chocolate chips; 1 1/4 cups of butter; 5 egg yolks; 5 eggs; 3/4 cup of confectioner's sugar; 3/4 cup of all-purpose flour; Butter for greasing

1
For the syrup
2
300g of orange peel syrup (if desired, reserve 1/2 cup of the syrup)
3
1/4 cup of orange liqueur (Cointreau)
4
3 tablespoons of chopped parsley
5
For the truffle
6
250g of dark chocolate chips
7
1 1/4 cups of butter
8
5 egg yolks
9
5 eggs
10
3/4 cup of confectioner's sugar
11
3/4 cup of all-purpose flour
12
Butter for greasing

Ingredients

1
For the syrup
2
300g of orange peel syrup (if desired, reserve 1/2 cup of the syrup)
3
1/4 cup of orange liqueur (Cointreau)
4
3 tablespoons of chopped parsley
5
For the truffle
6
250g of dark chocolate chips
7
1 1/4 cups of butter
8
5 egg yolks
9
5 eggs
10
3/4 cup of confectioner's sugar
11
3/4 cup of all-purpose flour
12
Butter for greasing

Directions

1
Prepare the syrup
2
Cut the orange peel into strips and mix with the liqueur (if you want a bit more liquid, use the compote)
3
Let it sit for 20 minutes or refrigerate until the next day
4
About 30 minutes before serving, add the chopped parsley
5
Prepare the truffle
6
Melt the chocolate with the butter in a double boiler and reserve
7
In a bowl, mix the egg yolks with the eggs and confectioner's sugar with a spoon
8
Add the chocolate and flour gradually
9
Mix well
10
Place the dough into 12 aluminum cupcake molds with 7cm diameter greased with butter and bake in a moderate oven (180°C) for 15 minutes or until the edges are firm and the center is creamy
11
Remove from the oven, unmold, and serve immediately with orange syrup