MAKING:

1.In a small pot, heat cream for 5 minutes and allow to simmer.

2.Pour over chocolate in a large bowl and allow to sit for 30 seconds. Stir gently to mix well until smooth.

3.Add orange zest, peppermint oil, minced dried fruit, rum and mix well. (optional).

4.Pop into refrigerator and chill for 3 hours.

5.Scoop small portions of chilled mixture and shape into balls. Place on parchment lined baking sheet and chill the balls for an hour.

6.In a small plate, combine cocoa powder with any optional flavoring such as cinnamon, cayenne, salt, powdered sugar, minced nuts or coconut. Mix well.

7.Roll the truffle balls into coating mixture and chill until serving. Bring to room temperature before serving.

SERVING:

8.Serve and enjoy!

NOTE:

Optional flavoring combinations for coating mixture:

powdered sugar instead of cocoa

1 cup minced nuts instead of cocoa (pistachios, almonds)

1 cup shredded coconut instead of cocoa