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Milk Chocolate And Orange Truffles

candies, christmas

1 karen mintzias
1/2 cup whipping cream
24 oz milk chocolate (imported) finely c; hopped
2 tablespoon unsalted butter
1 1/2 teaspoon grated orange peel
1 unsweetened cocoa powder
2 teaspoon solid vegetable shortening

Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. - Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes. Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. - Freeze until almost firm but still pliable, about 30 minutes. Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. - Freeze until firm, about 1 hour. Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet. Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour. Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve. Source: Bon Appetit magazine - September 1991 Typed for you by Karen Mintzias

Yield: 21 servings

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