Heat cream in a saucepan until boiling.
Add Camembert, stirring until it has dissolved, then remove from the heat.
If some small pieces don't dissolve completely, don't worry, it just adds to the savoury-sweet charm of these truffles.
Break the chocolate into pieces and add to the cream and camembert mixture.
Stir until fully dissolved, then add the orange rind and orange essence.
Stir through, then cover and place in the refrigerator for a few hours (or even overnight) to stiffen.
Sift cocoa powder and icing sugar together.
Using a heaped teaspoon of the chocolate ganache, roll it into a little ball and dust with the cocoa powder.
Repeat with the rest of the chocolate ganache.
Return to the fridge to firm up before serving.
Will keep in the fridge for a few days.
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