Categories: Candies, Chocolate 
      Yield: 36 servings 
  
     12 oz White chocolate, coarse chop 
    1/3 c  Whipping cream 
      2 tb Orange liquer 
      1 ts Grated orange zest 
  1 1/4 c  Confectioner's sugar 
  
  1. Melt white chocolate with whipping cream in heavy, medium saucepan 
  over low heat, stirring constantly. Whisk in liquer and zest until 
  blended. Pour into pie pan. Refrigerate until mixture is fudgy, but 
  soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into 
  1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls 
  on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll balls in 
  sugar, place in petit four or candy cases. 5. Truffles can be 
  refrigerated 2-3 days or frozen several weeks. Makes about 35 
  truffles. From Best recipes: Simple, Easy Candy recipes.