Peel the oranges and cut the peel into thin strips.
Bring a pan of water to the boil. Add the orange peel and cook for 30 seconds. Remove from the pan.
Cut the oranges in half and squeeze the juice into a saucepan. Add the sugar to the pan and bring the mixture to the boil. Add the blanched oranged peel to the pan and cook until tender. Remove from the syrup, allow to cool and then cut the strips into small dice.
Place the chocolate in a bowl and melt over a saucepan of simmering water (bain marie). Bring the double cream to the boil and then mix with the chocolate to give a smooth and glossy mixture. Add the Cointreau to the mixture and stir in the diced orange zest. Pour the truffle mixture into a tray and refrigerate until set.
Once set, cut the truffles into squares or use a melon baller to shape. Dust with cocoa powder to serve.
«Try making this recipe using Grand Marnier instead of Cointreau and add some candied grapefruit zest.»