Chocolate Orange Balls

1. Knead together 80 g butter, powdered sugar and egg yolks. Sift flour and cocoa over it and knead in. Wrap dough in plastic wrap and chill for 1 hour. 2.

Roll out dough between foil to a thickness of 3 mm. Line small greased baking cups (2-3 cm) with the dough and bake in a heated oven at 200 °C (U: 180 °C /G: level 3-4) for approx. 8 min. Cool down.

Bring whipping cream to the boil. Chop the cooking chocolate and melt it with the remaining butter in the whipped cream. Fold in orange zest and liqueur. Set amount in refrigerator for about 4 hours, then beat briefly until fluffy. Form small balls and turn to the other side in cocoa. Place one ball each in a “dough basket” sifted with powdered sugar, decorate with candied orange peel and set aside to cool.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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