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WHITE CHOCOLATE TRUFFLES

  • Cooks . com
  • May 31, 2016
  • 1 min read

WHITE CHOCOLATE TRUFFLES 12 oz. white chocolate, coarsely chopped 1/3 cup whipping cream 2 tablespoon orange liqueur 1 teaspoon grated orange zest 1 1/4 cup confectioners sugar

Melt white chocolate in a heavy bottomed saucepan over low heat, stirring constantly; stir in whipping cream. Stir in liqueur and zest. Pour into pie pan.

Refrigerate until mixture is thickened, but still soft, about 2 hours.

Shape 1 tablespoon of the mixture by rolling into 1 1/4 inch balls. Place balls on waxed paper.

Sift powdered sugar into a shallow bowl. Roll balls in the sugar and place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen for several weeks.

Makes about 35 truffles.

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