White Chocolate Truffles Royale (Labrat)
 

1/4 cups whipping cream
6 oz. white chocolate,cut into 4 pieces each
1 tbsp soft butter
2 tbsp orange liqueur (optional)
6 oz. white chocolate, for dipping

1 Bring cream to a boil over medium heat; remove from heat.
2 Add chocolate, butter and liquer; stir until melted.
3 Freeze mixture until firm enough to handle, about 3 to 4 hours.
4 Form mixture into small balls with a teaspoon; freeze 20 minutes.
5 Partially melt remaining chocolate over HOT, not boiling water. Remove from heat and continue stirring until melted and smooth. Dip each ball into chocolate. Place on wax paper-lined cookie sheet and chill until firm.

Servings: 18
Yield: 1 1/2 dozen

Posted by Labrat