INGREDIENTS

INSTRUCTIONS

Line a cookie sheet with foil.  Bring cream to simmer in heavy medium
saucepan.  Reduce heat to low.  Add half the chocolate and whisk until
melted.  Whisk in butter and orange peel. Freeze until chocolate mixture is
firm enough to mound on spoon, about 40 minutes.
Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart.
Freeze until almost firm but still pliable, about 30 minutes. Roll each in
cocoa powder. Then roll between palms of hands into ball. Place on same
sheet.  Freeze until firm, about 1 hour.
Melt remaining half of chocolate with shortening in top of double boiler
over simmering water, stirring until smooth. Remove mixture from over
water.  Grasp 1 truffle between thumb and index finger; roll truffle in
melted chocolate, coating completely.  Shake to remove excess chocolate.
Place truffle on same foil-lined sheet. Repeat with remaining truffles.
Refrigerate until coating is firm, about 1 hour.
Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks
ahead.  Store in refrigerator in an air-tight container.) Let stand at room
temperature 10 minutes and serve.
Source: Bon Appetit magazine - September 1991 Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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