*  Exported from  MasterCook  *
 
                      MILK CHOCOLATE & ORANGE TRUFFLES
 
 Recipe By     : 
 Serving Size  : 21   Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
  
 
 
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