Ingredients
6 ounces white chocolate, coarsely chopped
1/2 cup whipping cream
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon butter
2 tablespoons orange-flavored liqueur
3/4 cup confectioners' sugar, sifted
Directions
Melt white chocolate with 1/4 cup of the whipping cream and the 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 fudgey, 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 confectioner's sugar into shallow bowl.
Roll balls in powdered sugar. Truffles can be refrigerated 2-3 days or frozen several weeks.
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