1 1/2 cups 60% bittersweet (or semisweet) chocolate, chopped
1 cup heavy (whipping) cream
1 tsp orange zest
1-2 drops orange oil (health food store has this)
pinch of salt
Scented sugar for rolling:
1 C granulated sugar and more zest - about 2 T.
Make truffle base: Heat cream almost to boil, remove from heat and pour over chocolate. Stir until melted and smooth. Add zest, salt and oil. Chill.
Make the sugar coating: Rub zest and sugar between your hands, kneading the flavor of the zest into sugar. Spread on sheet pan and heat in medium oven to "dry" the sugar. (Zest makes sugar a bit too wet). Cool sugar and crumbled up any lumps. Sugar will take on a pale orange color from zest
Form balls of chocolate and roll in scented sugar.
Forget love... I'd rather fall in chocolate!