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1
Finely chop up the chocolate and line a baking tray with parchment paper.
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2
Heat the heavy cream and mizuame in a saucepan and take it off the heat just before the mixture comes to a boil.
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3
Pour the mixture into the bowl from Step 1 and mix everything together with a rubber spatula.
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4
Once the mixture has cooled, add in the orange curacao, and pour it into the pan from Step 1.
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5
Leave the mixture to chill and set in the refrigerator.
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6
Once the chocolate has set, cut it into equal pieces, and shape each piece into a ball in the palm of your hand.
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7
Leave the balls to chill once more.
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8
Chop up the chocolate and melt it in a bain-marie.
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9
* If the melted chocolate becomes too hot, it will melt the ganache when its applied as a coating, so be careful.
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10
Place each ball from Step 4 into the melted chocolate, roll it around with a fork, and when coated, place it on parchment paper.
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11
Then leave the truffles to chill and set in the refrigerator for the last time.
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12
For Step 2, you could melt the cream and chocolate together in the microwave instead.
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13
You can also make the melted chocolate for the coating in this way too.
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14
Once the chocolate coating has hardened, the truffles should look like this.
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15
Not-Too-Sweet Coffee Flavored Chocolate Truffles,.
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16
Tea Flavored Chocolate Truffles,.
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17
Coffee Flavored Truffles,.
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18
Easy Chocolate Truffles,.
