Ingredients:

• 500 gm of tempered and melted dark chocolate, for hollow cups
• 100 ml cognac
• 200 gm Orange peels soaked in cognac for 5 days
• Dark truffle to be made with 200 gm fresh Cream and 300 gm dark chocolate

Method:

1. In a glass jar add orange peels and cognac and store it for five days before preparing chocolate
2. Take melted and tempered dark chocolate and put it in a cup mould
3. Turn mould up side down to make hollow shells
4. Cool shells in a refrigerator for 15 minutes
5. Tap out shell and keep aside
6. For the Truffle
7. Heat and cool fresh cream to room temperature
8. Melt and temper dark chocolate and cool down to room temperature
9. After 2 hours mix the cream and the cooled chocolate
10. Add the Cognac soaked orange peels and keep it overnite
11. Pipe into hollow cup shells just before serving

Recipe courtesy of Anita Raheja