Milk chocolate and orange truffles

 
                     Milk Chocolate and Orange Truffles
 
 Recipe By     : Jolene Fincher 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Truffles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
                    
 
                    - - - - - - - - - - - - - - - - - -