Recipe: Double Chocolate Orange Truffles

Recipe Notes: These truffles take some time to make, but they're worth the effort.

Preparation Time: About 3 hours

Quantity: One and one half dozen

Source: Originally from Williams-Sonoma "Gifts from the Kitchen", reprinted on Recipe Source

Ingredients:

Instructions:

In heavy saucepan over medium-low heat, combine milk chocolate and orange juice concentrate. Stir constantly until smooth. Add the butter and stir until incorporated. Pour into a bowl; this mixture is the truffle filling. Cover and freeze until firm enough to mound in a spoon, about 40 minutes.
Line a baking sheet with foil. Using a tablespoon, scoop out rounded spoonfuls of the filling and drop onto the sheet, spacing evenly. Cover and freeze until almost firm, but still pliable, about 30 minutes. Roll each chocolate mound between your palms into a smooth ball, then roll in cocoa. Return to the sheet. Freeze while preparing the coating.
Line another baking sheet with foil. Place the bittersweet or semisweet chocolate in the top of a double boiler or in a heatproof bowl. Set over (but not touching) barely simmering water. Heat, stirring frequently, until melted and smooth. Remove from heat.
Drop one truffle ball into the chocolate, tilting the pan if necessary to coat the ball completely. Slip a fork under the truffle, left it from the chocolate, and tap the fork gently against the side of the pan to allow any excess chocolate to drip off. Using a knife, gently slide the truffle off the fork and onto the prepared baking sheet. Repeat with remaining truffles.
Refrigerate until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 3 weeks.

Tips:

To decorate, sprinkle the truffles with cocoa powder or drizzle with the remaining melted chocolate.