Dark Chocolate & Marmalade Truffles

30

Crunchy on the outside, gooey on the inside!

Ingredients:

150ml double cream,

200g Dark chocolate chips

25g unsalted butter

1 zest of an orange

5 tbsp Bucks Fizz Marmalade

1 tbsp light brown sugar

Bucks Fizz Marmalade

15g cocoa powder, sifted

100g roasted, chopped hazelnuts

Cooking Method:

In a small saucepan, bring the cream, butter and sugar to just below boiling point, stirring over a gentle heat. Add Bucks Fizz Marmalade and stir through until melted. Zest the orange into the mixture.

Pour the hot cream mixture over the chocolate chips and stir gently until melted and smooth. Pour into a shallow dish or tray to cool, then cover and chill in the fridge for at least 3 hours, or until firmed up. Put the marmalade, cocoa powder, and hazelnuts in separate bowls. Remove the truffle mixture from the fridge. Using a spoon, scrape from the dish, then use your hands to shape the chocolate into small balls.

Starting with the marmalade, then the cocoa powder and lastly the hazelnuts, roll the truffles in the different toppings until evenly coated. Chill again to firm up. Pop into mini paper cases, if you like.

A festive take on this citrus cheesecake!

Ingredients:

300g Bourbon Biscuits

150g Unsalted Butter

600g Cream Cheese (full fat)

300ml Double Cream

75g Icing Sugar

300g Terry's Chocolate Orange

8 heaped tbsp Mulled Orange All Butter Curd

1 orange zest + zest for decoration

Dehydrated orange slices

Cooking Method:

For the Biscuit Base: Melt the butter in the microwave on short bursts until fully melted. Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well.

Tip into a 20cm Deep Springform Tin and press down firmly 0 chill in the refrigerator for at least an hour.

For the Cheesecake Filling: Melt the 300g Chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted.

Mix together the cream cheese and icing sugar until thick and whip up the double cream in a separate bowl - fold the mixtures together, and then fold through the melted chocolate and 2 heaped tbsp of Mulled Orange All Butter Curd. Zest in the orange. Evenly spread 6 heaped tbsp of Mulled Orange All Butter Curd over the chilled biscuit base. Pour the cream cheese mix on to the curd layer, smooth over, cover, and chill in the fridge for 6 hours, or preferably overnight.

For the Decoration:

Top with dehydrated sliced orange and zest.