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1 (10 oz.) bag dark chocolate chips
2/3 cup heavy cream
1 tsp orange zest, very finely grated
1 teaspoon Vain Tonga Vanilla extracted in Orange Spirits
Sugar or cocoa, for coating finished truffles
In a microwave proof bowl, melt chocolate at 50% power, stirring occasionally, until smooth.
Whisk in heavy cream and continue whisking until mixture is shiny and smooth. Stir in Tonga Vanilla extracted in Orange Spirits and orange zest.
Cool mixture to room temperature, then refrigerate until firm but still pliable, like fudge. Shape into balls. (If mixture is to hard to roll into balls, let it stand at room temperature until you are able to roll it). Roll truffles in sugar or cocoa. Store in an airtight container at room temperature.