Makes: 22 (1-tablespoon) truffles
1 package (10-ounce) dark chocolate chips
3⁄4 cup whipping cream
3 tablespoons orange juice concentrate
2 teaspoons grated orange zest (optional)
2 teaspoons pure orange extract
3 tablespoons unsweetened cocoa powder, Hershey’s®
Grated orange zest (optional)
Place chocolate chips in a medium bowl; set aside. In a small saucepan, combine whipping cream and orange juice concentrate; cook over medium heat just until boiling. Pour cream mixture over chocolate chips; use a rubber spatula to stir until smooth. Stir in orange zest (optional) and orange extract. Cover with plastic wrap and chill for 2 hours.
Pour the unsweetened cocoa powder into a pie plate. Scoop 1 tablespoon of the chocolate mixture; using slightly wet hands, form into a ball. Roll ball in cocoa powder to coat the entire ball and place it on ungreased baking sheet. Repeat process to make 22 truffles, rinsing hands when mixture becomes too sticky to roll. Chill truffles until ready to serve. Sprinkle with grated orange zest (optional).