Place the chocolate in a large bowl, set aside.

Using a stripper or grater, remove the rind of the oranges.

Put the rind in a saucepan with a cream thenheat the saucepan over medium and simmer until bubbles appear.

Remove from heat and set aside for about 30 minutes.

In a microwave oven, melt the chocolate then pour the cream using a strainer so the rinds will not be mixed in the chocolate, stir softly to mix evenly.

Allow the mixture to cool at room temperature, then once it’s cool put it inside a refrigerator to harden and thicken into a ganache.

After 2-3 hours when hard enough to shape, scoop out balls and place it into a prepared baking sheet then freeze the ganache for couple of hours.

Use the cocoa powder to dust your hands and roll the truffles in a circular motion into your hands.

Follow same procedure for the remaining truffles.