Orange orange orange!  This was one of the first recipes that made me think I could make “fancy” truffles, and by that I mean coated truffles as opposed to the more homemade style that’s a firm ganache rolled in cocoa powder or powdered sugar. It’s the zest that really makes these orange-y!  And they look adorable with some candied orange peel as garnish.  If you’re in a pinch and don’t have another orange to zest, or used the rest of your peel to make those candied orange peels, then you can zest the boiled rind.  It’s just a little harder…