|500 g||semi sweet chocolate|
|50 ml||naartjie liqueur|
|2||naartjies — zest finely grated|
Place the cream in a small saucepan over high heat and bring to the boil.
Place the chocolate in a medium bowl and pour the cream over.
Using a spatula, stir until the mixture is smooth (see TIP).
Stir in liqueur and refrigerate for 2–3 hours or until completely firm.
Place the finely grated zest on a small piece of baking paper.
Place the zest in the microwave for 15 second bursts until the zest has dried out.
Scoop out teaspoonfuls of the ganache and roll into balls, then roll the truffles in the dried zest.
Store in an airtight container for 2-3 days.
To extend the shelf life, coat each truffle in melted chocolate, if desired.
TIP: If the ganache looks oily, whisk in 1 teaspoon of boiling hot water at a time until the ganache is smooth and glossy.
Recipe reprinted with permission of Afrikoa.