ORANGE-SCENTED HAZELNUT PRUNE TRUFFLES
2 oz/50g bittersweet chocolate, chopped
1 1/2 tablespoons butter
In a food processor, combine all ingredients. Pulse until mixture is well combined. Form cherry-sized balls out of the mixture. If it does not hold together, add a little water (no more than a teaspoon at a time) and pulse again in the food processor. Roll balls in preferred coating. Place in mini muffin liners. Keep in airtight container in the fridge. Leave at room temperature for 10 minutes before serving.
In a double bath, heat chocolate and butter until melted. Stir occasionally until well combined. Take off the heat and let cool a bit. Coat truffles by sticking a toothpick into a truffle. Then roll in chocolate or pour chocolate over the truffle with a spoon. Let become solid on parchment paper before placing in mini muffin liners.