Categories: Candies, Chocolate, Alcohol, Christmas 
      Yield: 6 servings 
  
    3/4 c  Whipping cream 
    1/4 c  Butter 
    1/4 c  Orange liqueur 
      7    Squares Semi sweet chocolate 
           Dipping: 
      8    Squares unsweetened 
           -chocolate 
  
  Combine cream and butter.  Bring to a boil over medium heat.  Remove 
  from heat; add ligueur and chocolate. Stir until chocolate is 
  entirely melted. chill mexture until firm enough to handle, about 3-4 
  hours. Using a teaspoon, form and roll mixture into small balls. 
  Chill for another hour. 
   
  Partially melt chocolate.  Then place chocolate over saucepan of 
  lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into 
  chocolate; gently scrape away excess chocolate from under tines of 
  fork. Place on waxed paper lined trays. Chill until chocolate is set. 
   
  Origin: Canadian Living, December 1988.  Bakers Chocolate Ad. Shared 
  by: Sharon Stevens