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These irresistible truffles feature the classic flavor combination of chocolate and orange. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Rachel Currier from Baked By Rachel.
1 pound bittersweet baking chocolate, coarsely chopped
1 cup heavy cream
1/2 teaspoon McCormick® Pure Orange Extract
1/2 teaspoon grated orange peel
1/2 cup unsweetened cocoa powder
Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add orange extract and orange peel; stir until well blended.
Refrigerate 1 hour or until truffle mixture is firm enough to handle.
Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Roll balls in cocoa powder. Store truffles in airtight container in refrigerator.
(Amount per serving)