Marbled Truffles


Makes about 30 truffles


6 ounces white chocolate, coarsely chopped
1/2 cup whipping cream, divided
1 teaspoon vanilla
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon butter or margarine
2 tablespoons orange-flavored liqueur
3/4 cup powdered sugar, sifted


  1. 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.
  2. 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.
  3. Pour chocolate mixture over refrigerated white chocolate mixture. Refrigerate until mixture is fudgy, but soft, about 1 hour.
  4. 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.
  5. Sift powdered sugar into shallow bowl.
  6. 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.)
  7. Truffles can be refrigerated 2 to 3 days or frozen several weeks.

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