A rich chocolate truffle with toasted hazelnuts, cognac and fresh orange zest
Melt the chocolate. Zest the orange and add to the chocolate and add the hazelnuts. Then pour in the cognac and stir in the cream. Place the mix in a piping bag.
Pipe long logs of the mixture onto a baking tray lined with grease proof paper. Place in the fridge and allow to cool. When the chocolate is set, cut into 2cm long pieces.
Remove from the tray and roll the chocolates in the cocoa powder and serve.
«Roll the logs into balls to make round chocolate truffles»