Preparation

• You may want to use the double boiler method or the microwave to heat the cream and chocolate. You will need a heatproof bowl.
• Finely chop the chocolate so that it is easy to melt. Reserve half as you will need it to coat the truffles.
• Set the bowl over the Instant Pot inner pot or saucepan that is filled with water.
• Over a low heat, gently heat the cream – ensure the bowl is not touching the simmering water. Once it is warm, stir in the chopped chocolate and orange zest and fold gently until evenly incorporated.
• Allow to cool to room temperature then place in the fridge. I like to cover the top of the mixture with cling film to prevent condensation.
• Chill for a 3-4 hours. You should have a crumbly thick mixture.
• Rinse your hands under cold water. Take a small amount of the chocolate mixture and roll into a ball. This will get sticky!
• Once you have prepared all of your truffles, place them back in the fridge to chill.
• Melt chocolate in the microwave in 30 second bursts or use the double boiler.
• Dip truffles into the melted chocolate using a fork, coat all over then transfer onto parchment paper. I like to use a small skewer to push the truffle off the fork.
• Whilst the chocolate is wet, I added the orange peel.
• Allow the chocolate coating to completely set before storing the truffles.