Creamy orange chocolate truffles

Phil Vickery says why not treat somebody deserving by whipping up some delicious, and easy, chocolate truffles. Because for every meaningful act of kindness you register on our website the government will donate £5!

Makes about 30 chocolatesPreparation time: 15 minutesCooking time: 10 minutes

Ingredients

250g 70% bitter chocolate, chopped into small pieces250mls whipping cream3 heaped tablespoons glucose syrup (30g)about 350g tempered chocolate, for coating200g icing sugarfinely grated zest 3 large oranges

Method

• Melt the chocolate half way over a pan of gently simmering water, it is really important to ensure that no water or steam gets into the chocolate or the chocolate will thicken rapidly and will spoil. Be careful, do not over heat or the mixture will split

• Bring the cream and the glucose together to the boil, leave to cool for 5 minutes, then whisk onto the partially melted chocolate. Then leave to cool at room temperature.

• When the mixture has thickened enough to pipe out, pipe onto a tray covered with cling film, roughly the size of cherry, then chill well, covered.

• When the truffles have set remove from the fridge and using the palms of the hands roll into small balls, then re chill.

• Meanwhile, mix the finely grated zest into the icing sugar and really mix well, then pass through a fine sieve to make sure its nicely mixed.

• Dip the truffles into the tempered chocolate then straight into the orange icing sugar and roll well.

• Repeat until all the chocolates are coated, then chill briefly to set well.

• Store in a cool dark place.

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