• In a small saucepan heat the heavy cream until warm to touch, but not boiling. Remove from heat.
• Stir in chopped dark chocolate and butter, and stir until smooth. Next, stir in brown sugar and whisk until combined.
• Transfer to a bowl and allow to cool. Place plastic wrap directly on top of the chocolate to avoid a crust from forming. Chill for at least 4 hours, preferably overnight.
• Once cool and solid, using a cookie scoop or teaspoon, scoop the ganache into 2-3 tsp rolls, roll the balls between your hands and place on a baking sheet lined with parchment paper. This process can get a little messy.
• Next, pour the cocoa powder into a small bowl and dip and roll the truffles in the coating.
• These truffles keep best in the refrigerator. Remove from fridge until ready to serve.

Optional Coating:

• Covering these truffles with chopped nuts and candied oranges is optional, but highly recommended! In a small bowl, combine the topping ingredients and roll each truffle ball until fully covered. If you want to keep it simple, roll them in cocoa powder instead.