Fill a saucepan with water and place on a medium-high heat, allowing the water to boil
Create a Bain-Marie by placing the heat-proof bowl over the saucepan
Add the coconut oil/butter with the chocolate (broken into chunks) into the bowl
Stir the chocolate until it melts completely
Add in the optional orange extract and double cream to the bowl and stir in until it is thoroughly mixed
Remove the bowl from the heat and place into the fridge for at least 30 minutes (until the chocolate mixture is firm but malleable)
Line a baking tray with greaseproof paper and set aside
Once the chocolate mixture is set, remove the bowl from the fridge and take even amounts of batter using a small scoop
One by one, gently roll the portioned batter in the palms of your hands until it creates a ball
In a second bowl, sift the cocoa powder to remove any lumps and then roll the chocolate truffles in the powder to coat
Place the truffles onto the lined baking tray until all of the batter has been rolled and used
If required, pop back into the fridge to firm up
Tuck in and enjoy!
