CANDIES: These truffles are delicious too. I usually mix and match the liqueur-flavoured truffles in a gift box for variety.

ORANGE TRUFFLES:

 

 

 

 

¼ cup butter, chopped                                                

1/3 cup whipping cream

7 oz. semi-sweet chocolate, chopped                          

1 egg yolk

1 tsp. grated orange peel                                             

2 tbsp. Grand Marnier                                     

2 tbsp. finely chopped fixed citrus peel                      

unsweetened cocoa powder

 

 

 

 

In a small saucepan, combine butter and cream. Cook on low heat until butter melts and cream bubbles around edge.

 

Remove from heat; add in chocolate and egg yolk. Cover and let stand until chocolate melts. Stir until smooth. Pour mixture into a large bowl and add in orange peel, citrus peel, and Grand Marnier. Chill until firm, 2 to 3 hours.

 

Form teaspoonfuls of mixture into 40 balls. Roll in cocoa. Refrigerate in an airtight container up to 2 weeks.

 

Place in small paper or foil cases to serve.