Title: MARBLED TRUFFLES
Categories: Candies, Chocolate
Yield: 30 Servings
6 oz White chocolate,coarse chop
1/2 c Whipping cream
1 ts Vanilla
1 c Semisweet choco chips
1 tb Butter or margarine
2 tb Ortange-flavored liquer
3/4 c Confectioner's sugar,sift
1. Melt white chocolate with 1/4 cup of the whipping cream and the
vanilla in heavy, medium saucepan oved low heat, stirring constantly.
Pour into 9-inch square pan. refrigerate. 2. Melt semisweet chocolate
chips with butter and remaining 1/4 cup whipping cream in heavy,
medium saucepan over low heat, stirring constantly. Whisk in liquer.
3. Pour chocolate mixture over refrigerated white chocolate mixture.
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape
about 1 tablespoonful of the mixture into 1 1/4 inch 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.
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- Sugar Substitution Chart
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