White chocolate truffles

Yield: 36 servings

Measure Ingredient
12 ounces White chocolate, coarse chop
⅓ cup Whipping cream
2 tablespoons Orange liquer
1 teaspoon Grated orange zest
1¼ cup Confectioner's sugar

1. Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into 1¼ inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. 5. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles. From Best recipes: Simple, Easy Candy recipes.

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