Ingredients
- 2 ortange-flavored liquer
- 1 semisweet choco-chips
- 190 gr chocolate (white)
- 150 gr confectioners sugar
- 120 ml whipping cream
- 60 ml whipping cream
- 60 ml whipping cream in (heavy)
- 14 gr butter
- 4 gr vanilla
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape about 1 tablespoonful of the mixture into 3 cm ball. To shape, roll mixture in your palms. Place balls on waxed paper. 5. Sift confectioner's sugar into shallow bowl. 6. Roll balls in powdered sugar, place in petit four or candy cases( if coating mixture won't stick because truffle has set, roll between your palms until outside is soft. 7. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 30 truffles.