1. In a glass Jar add Orange peels and Cognac and store 5 days before preparing chocolate.
2. Take melted and tempered Dark Chocolate and put it in a cup mould.
3. Turn mould up side down to make hollow shells.
4. Cool shells in a refrigerator for 15 minutes.
5. Tap out shell and keep aside.

For the Truffle:

1. Heat and cool Fresh Cream to Room Temperature.
2. Then, melt and temper dark chocolate and cool down to room temperature.
3. After 2 hours mix the cream and the cooled chocolate.
4. Add the Cognac soaked orange peels and keep overnite.
5. Pipe into hollow cup shells just before serving.
6. These are delicious anytime if Day or Nite !

Makes:1 Kg
Time required:1 hour