French Two Way Chocolate Truffles

Instructions

Place the bittersweet or semisweet chocolate in a small bowl. Bring the heavy or whipping cream to boiling in a medium-size saucepan over LOW heat. Remove the saucepan from the heat. Pour the hot cream over the chocolate in the bowl to immerse the chocolate. Let the chocolate mixture stand for 1 minute. Using a wire whisk, beat the chocolate mixture smooth. Divide the chocolate mixture evenly between 2 small bowls.

Beat the orange-flavored liqueur into the chocolate mixture in one bowl, then beat in 1 1/2 tablespoons of the butter. Continue beating until the orange-flavored mixture is completely smooth. Repeat with the creme de cacao or amaretto liqueur and the remaining 1 1/2 tablespoons of butter in the other bowl.

Cover the bowls, and refrigerate the mixtures for 3 to 4 hours, or until the mixtures are cold and firm enough to shape.

Remove the orange mixture from the refrigerator. Dust your hands with the cocoa powder or Confectioners' powdered sugar. Working quickly, shape a tablespoon of the orange mixture into a rough ball. Repeat with the remaining orange mixture. Roll the balls in the cocoa powder for coating. Place the truffles on a baking sheet, and refrigerate them until they are firm. Repeat with the creme de cacao mixture, rolling the balls in the chocolate sprinkles.

When the truffles are firm, place them in airtight containers in layers separated by wax paper. Store the truffles in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

If you wish, roll the orange-flavored truffles in more cocoa powder when ready to serve them or give them as a gift. To serve, place each truffle in a small candy cup. If giving the truffles as a gift, include instructions to keep them refrigerated.

source--Family Circle Christmas Treasury

Author's Comments

Two Way Chocolate Truffles are a glorious gift for anyone. Be sure to make a batch for your own family, too!

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