"I did want you all to know that since I spent a few days on your course last year my cooking has become something else. I can only say thank you for giving me a new dimension to my cooking which I really enjoy."

Sheila Baker
Sep 2006

Walnut Grove Recipes

Chocolate & Orange Truffles

Makes 500g

  • 150ml double cream
  • 2tbspn liquid glucose
  • 375g dark chocolate
  • 65g honey
  • 50ml cognac/brandy
  • cocoa powder (to dust)
  • zest of 2 oranges
  • 65g butter (room temperature)


1. Place the cream, chocolate honey, glucose and orange zest into a bain marie and melt. (A bain marie is where the ingredients are in a bowl on top of a saucepan of boiling water.)

2. Dice the softened butter and stir into the melted ingredients.

3. Stir in the brandy to the mixture, remove from the bain marie and allow to cool.

4. Put mixture into a piping bag and pipe small balls onto a large tray.

5. Put in refridgerator to set for at least 3 hours, then roll in cocoa powder.

6. Freeze in an airtight container, and simply defrost half an hour before serving.

Serving Suggestions

After a meal, or when you are feeling piggy!

Advanced Preparation

These can be made weeks in advance if you keep them in the freezer in an airtight container, containing cocoa powder. Shake them up before serving and take them out half an hour before.

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