How to make
Heat the liquid cream with the grated orange peel over a low heat. It is important not to grate any white parts, so that the taste isn't bitter.
It is only necessary to warm it up slightly and not boil it in any case.
Stir, cover it with cling film and refrigerate it overnight. This way the orange aroma will infuse well into the liquid.
The next day, strain the cream and put it in a water bath at low temperature. Crush the chocolate in it and cut the butter into pieces. Stir until they have melted and a homogeneous mixture is obtained.
To enhance the color, add the confectionery paint and mix the two colors to get a nice orange color.
Transfer the chocolate truffle mixture into a bowl, cover it with foil and leave it to set nicely in the fridge (at least 4-5 hours)
Prepare two small bowls, one with the coconut shavings and the other with the powdered sugar.
Form candies smaller than a walnut and roll half of them in sugar and the other half in the coconut.
Put the Christmas Orange Truffles in the refrigerator until it's time to serve them.
Enjoy!
