Chocolate and Orange Truffles

Ingredients

250ml cream

150ml milk

500g dark chocolate buttons (63%)

500g butter, room temperature

100ml Cointreau

100ml orange juice

Zest of 8 oranges

Method

Bring the cream and milk to the boil slowly with the orange zest, and then pour onto the finely chopped chocolate. Stir well until the chocolate has melted.  Whisk in the butter and then add the Cointreau and orange juice.  Leave to set in a tray covered with cling film until you can pipe the mixture.  Pipe the mixture onto silicone trays using a no.7 nozzle, and then roll the balls first in dark chocolate and then bitter cocoa powder.