Chop your Terry's chocolate orange up into small pieces and leave to the side
Chop your biscuits up to a tiny chunks-fine crumb and also leave to the side but be sure to keep them separate!
Heat the double cream in a pan until its just about to boil and then turn off the heat
Mix in the chocolate orange until it is fully combined and then mix the biscuits into the mixture as well
Alternatively, you can add the chocolate orange and cream to a bowl and microwave until smooth. Then stir the crushed biscuits into the mixture.
Pour it all into a container and leave in the fridge for at least 3-4 hours, or preferably overnight.
Using a cup of hot water, shape the truffles using a melon baller or two spoons to create small rounds – I dip my melon baller into the hot water each time to clean off any excess and make it easier for the mixture to dropout - I also then, if they are misshapen, quickly roll them in my hands to get round!
Place back in the fridge for a couple more hours or in the freezer for at least an hour so the mixture is very cold again to prevent the truffles melting when decorating.
Melt the dark chocolate for decoration and dip each truffle into it (trying to keep the coating light so that not much drips off) and rest on a piece of greaseproof paper
Once all of them are coated, refrigerate until hard
Melt the white chocolate and mix in a little of some orange food colouring
Drizzle on and leave to set in the fridge
Enjoy!
Notes
Often if my truffles are misshapen I roll them in my hands so that it becomes smoother and hopefully rounder – you might want to wear some gloves for this though, as it can get messy!
I used this dipping tool to help me with the decorating of the truffles, but you could also stick each truffle into a cocktail stick and stand them up in some polystyrene so the excess drips off itself!
These truffles (if the cream has a good date) will last for 1 week in the fridge!
You can obviously decorate them how you like - but this is my preferred method!