Chocolate truffles

Preparation

Baking Directions:

For truffle cream:Pour the cream in a heavy-bottomed saucepan and bring to a boil over high heat.

Reduce heat and add six ounces of the chocolate broken into small pieces.

Stir constantly with a spoon until the chocolate is completely melted.

Remove from heat and stir in the orange liqueur.

Transfer to a bowl and refrigerate for about 2 hours until the mixture is firm.

The chocolate cream may be placed in the freezer to accelerate hardening.

For truffles:Using a melon ball cutter or teaspoon dipped in hot water, scoop out all the chocolate onto a plate.

Dust moderately with powdered sugar and shape into balls by rolling in the palms of your hands.

Place the chocolate balls on a wax paper or foil-lined plate and freeze for a minimum of one hour.

Melt the remaining 6 ounces of chocolate in a double boiler, stirring once or twice.

(A metal bowl set over a pan of simmering water takes the place of a double boiler.)

Remove the bowl or the top of the double boiler from the hot water.

Cover the bottom of a small shallow baking pan with the cocoa powder.

  Remove the truffles from the freezer and dip in the melted chocolate, one at a time, coating all sides.

Drop the coated truffles into the cocoa powder and gently shake the pan in a back-and-forth motion to completely powder the truffles.

Lift the powdered truffles into a fine sieve and shake gently back and forth to remove excess cocoa powder.

Place the finished truffles in one layer in a covered container.

Store in the refrigerator but serve at room temperature.