Ingredients:
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons orange juice or frozen concentrate, thawed
- 1 teaspoon finely grated orange peel
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon vegetable oil
Preparation:
In a medium saucepan over medium-high heat, bring butter and cream to a boil; remove from heat. Stir in 4 ounces chopped semisweet chocolate, orange juice, and orange peel; stirring constantly until chocolate is melted and mixture is smooth. Pour truffle mixture into a 9 x 5 x 3-inch loaf pan. Chill until firm, at least 2 hours.
Working quickly, shape chilled truffle mixture by rounded teaspoons into small balls . Place on waxed paper-lined baking sheet. Chill truffles until firm, about 30 minutes.
In the top of a double boiler over gently simmering water, melt remaining semisweet chocolate with the oil; stir until mixture is smooth. Cool to lukewarm.
Dip truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate. Hold over pan and let excess chocolate drip back into the pan. Arrange dipped truffles back on the baking sheet. Chill thoroughly until set.
Store in airtight container in refrigerator.
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