Chocolate Orange & Almond Truffles

INGREDIENTS

500 good quality dark chocolate, finely chopped
⅔ cup double cream
30g butter
Pinch of sea salt
Juice of two oranges
100g Supreme Almonds, finely chopped

METHOD

Add double cream and butter to a saucepan and bring to a simmer over medium heat. Add chopped chocolate to a heatproof bowl. Remove from heat, then pour the cream over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Stir in sea salt and orange juice. Leave aside to set at room temperature. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto the chopped nuts and roll to cover evenly. Store in the fridge in an airtight container for 3 days.