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Chocolate-Orange Truffles

Source of Recipe


From "Christmas 101" by Rick Rodgers






List of Ingredients



• 12 Tbsp (1-1/2 sticks) unsalted butter, cut into pieces
  
• 1 pound bittersweet chocolate, finely chopped
  
• 1/2 cup orange marmalade, preferably bitter orange
  
• 1/4 cup orange-flavored liqueur
  
• 1/2 cup Dutch-process cocoa powder, such as Droste, for rolling
  






Instructions



1. In medium heatproof bowl set over large saucepan of hot (not simmering) water, melt butter. Add chocolate and melt, stirring often, until smooth. Remove from heat. Whisk in marmalade and liqeur. Cover loosely with plastic wrap and refrigerate until firm and chilled, at least 4 hours or overnight.
   
   
2. Place cocoa in shallow medium bowl. Line baking sheet with aluminum foil.
   
   
3. Using a melon baller, scoop chilled chocolate mixture and roll between palms of hands to form a round truffle. (If chocolate is too firm, let stand at room temperature to soften slightly.) Roll truffle in cocoa and place on prepared baking sheet. Repeat with remaining chocolate. Truffles may be made up to 1 week ahead, stored in airtight containers, and refrigerated, or frozen up to 2 months. Remove truffles from refrigerator 10 minutes before serving.
   
   Makes about 4 dozen.
   
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   VARIATIONS
   
   Instead of orange marmalade and orange-flavored liqueur, substitute strawberry preserves and brandy; strained raspberry preserves (not seedless) and raspberry-flavored liqueur; apricot preserves and dark rum; or cherry preserves and cherry-flavored liqueur.