Categories: Candies, Christmas 
      Yield: 21 servings 
  
           Karen Mintzias 
    1/2 c  Whipping cream 
     24 oz Milk chocolate (imported) 
           - finely chopped 
      2 tb Unsalted butter 
  1 1/2 ts Grated orange peel 
           Unsweetened cocoa powder 
      2 ts Solid vegetable shortening 
  
  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