Marbled Truffles the Editors of Publications International, Ltd.
Makes about 30 truffles
|6||ounces white chocolate, coarsely chopped|
|1/2||cup whipping cream, divided|
|1||cup (6 ounces) semisweet chocolate chips|
|1||tablespoon butter or margarine|
|2||tablespoons orange-flavored liqueur|
|3/4||cup powdered sugar, sifted|
- Melt white chocolate with 1/4 cup whipping cream and vanilla in heavy, medium saucepan over low heat, stirring constantly. Pour into 9-inch square pan. Refrigerate.
- Melt semisweet chocolate chips with butter and remaining 1/4 cup whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liqueur.
- Pour chocolate mixture over refrigerated white chocolate mixture. Refrigerate until mixture is fudgy, but soft, about 1 hour.
- Shape about 1 tablespoonful of the mixture into 1-1/4-inch ball. To shape, roll mixture in your palms. Place balls on waxed paper.
- Sift powdered sugar into shallow bowl.
- Roll balls in powdered sugar; place in petit four or candy cases. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft.)
- Truffles can be refrigerated 2 to 3 days or frozen several weeks.
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