• 8 oz (250 g) plain chocolate
• 3 oz (75 g) unsalted butter, at room temperature
• 2 tablespoons (2 x 15 ml spoons) double cream
• 2 oz (50 g) ground almonds
• finely grated rind of 1 orange
• 1 tablespoon (15 ml spoon) drinking chocolate powder
• 1 teaspoon (5 ml spoon) cinnamon

Break up the chocolate and put it in a bowl set over a pan half-full of very hot water, over a gentle heat; the water should not boil. Melt the chocolate and then add the butter, a little at a time, and then stir in the cream. Stir until melted and smooth and then remove from the heat and stir in the ground almonds and grated orange rind.

Let the mixture cool and then put it in the fridge until stiff enough to mould into balls. To do this, take up bits of the chocolate mixture with wet hands and lightly pat them into balls about the size of marbles. Put them on a sheet of greaseproof paper laid on a flat tin or board and return to the fridge until firm. Then mix the chocolate powder and cinnamon together and roll the truffles in this mixture to coat them thoroughly. If possible keep the truffles in the fridge or cool place until needed.