Egg liqueur truffles

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100 g good quality dark chocolate
50 g butter
30 g Dansukker Icing Sugar Chocolate
10 ml grated untreated orange zest
30 ml egg liqueur

60 g Dansukker Icing Sugar


Melt the butter and chocolate in a saucepan over a low heat. Remove from the heat and stir in the icing sugar, orange zest and liqueur. Allow to cool slightly, then refrigerate until chilled. Shape into round balls using a spoon dipped in warm water. Roll the truffles in the icing sugar. Store in a cool place.

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