Categories: Desserts, Foreign 
      Yield: 6 servings 
  
  5 1/4 oz (150g) semisweet chocolate 
  4 1/3 oz (125g) unsalted butter 
  4 1/3 oz (125g) confectioners' sugar 
    3/4 c  Plus not quite 2 tbsp 
           -Cointreau (2 cl) 
      3 tb Orange marmalade 
           Confectioners' sugar for 
           -shaping 
  1 3/4 oz (50 gr) chopped almonds 
  
  Break chocolate into pieces and put into heavy bowl on top of double boiler 
  filled with hot water. In another bowl, cream butter and confectioners' 
  sugar. Gradually stir in marmalade, Cointreau and melted chocolate. Cover 
  bowl with baking parchment and refrigerate for 20 minutes. 
   
  Dip your hands into confectioners' sugar prior to shaping truffles. Scoop 
  out a small chunk of the chocolate mass (about 1/2 teaspoonful) and roll 
  into a ball between your hands.  Press into chopped almonds, and then roll 
  once more, making sure that the truffles are totally covered with almonds. 
  Place into candy cases and store in a cool place. 
   
  Yield:  50 truffles. Preparation time: 35 minutes Approx. 60 calories per 
  piece (251 Joule) 
   
  From:  Al Martin (German version), translation: Karin Brewer