1/3 cup of fresh heavy cream
1/4 cup of finely chopped orange peel
1/4 cup of corn syrup
2 tablespoons of Cointreau (orange liqueur)
500 grams of semi-sweet chocolate chips
To dust: Cocoa powder
1/3 cup of fresh heavy cream
1/4 cup of finely chopped orange peel
1/4 cup of corn syrup
2 tablespoons of Cointreau (orange liqueur)
500 grams of semi-sweet chocolate chips
To dust: Cocoa powder
Melt the chocolate in a double boiler over low heat. Reserve
In a small saucepan, warm the heavy cream and add it to the melted chocolate
Add the corn syrup, orange peel, and liqueur
Stir vigorously for 5 minutes or until a shiny and homogeneous mixture forms
Pour this mixture into a medium-sized baking dish and let it rest at room temperature for 15 minutes
Refrigerate for 30 minutes or until slightly firm to the touch
Mold into balls using your hands, using about half a tablespoon of dough per ball
Dust with cocoa powder, arrange in the baking dish, and refrigerate for 10 minutes
Serve.
