Heat the whipping cream and butter in a saucepan.

Break up the dark chocolate into small pieces and place in a bowl. Pour the hot cream and butter mixture over the chocolate. Add the salt, cinnamon and Darbo Bitter Orange marmalade and stir until smooth.

Cool the chocolate mixture, scoop out spoonfuls and shape into balls. Melt the couverture in a bain marie and use a fork to dip the truffles into the couverture. Ensure as much chocolate as possible drains off when lifting them out.

Place the truffles on a sheet of baking paper and garnish with sugar beads or decorative silver and bitter orange peel. To serve, place the truffles into truffle cups and store in a cool place.

The truffles will keep for about a week if kept cool (if you somehow manage not to eat them all).