Orange Truffle

1. melt the white cooking chocolate in a baking bowl in a water bath. Cream the butter with the vanilla pulp and honey. While continuing to stir, add the dissolved cooking chocolate. Gradually add the orange liqueur and finally the candied orange peel. If the consistency is still too soft, put the mixture in the fridge for a little while until it becomes firmer again, then beat again briefly.

Spread the truffle mixture 1 cm high on parchment paper and leave to cool for 30 minutes. With a kitchen knife dipped in warm water, cut rectangles of about 1 x 2.5 cm.

Melt the milk chocolate with the cake glaze in a baking bowl in a bain-marie. Dip the orange truffles in it, remove with a fork and drain a little bit. Roll in the cocoa powder while still warm.

Enjoy the baking!

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