See below ingredients and instructions of the recipe
3/4 c Whipping cream Dipping:
1/4 c Butter 8 Squares unsweetened
1/4 c Orange liqueur -chocolate
7 Squares Semi sweet chocolate
Combine cream and butter. Bring to a boil over medium heat. Remove
from heat; add ligueur and chocolate. Stir until chocolate is
entirely melted. chill mexture until firm enough to handle, about 3-4
hours. Using a teaspoon, form and roll mixture into small balls.
Chill for another hour.
Partially melt chocolate. Then place chocolate over saucepan of
lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
chocolate; gently scrape away excess chocolate from under tines of
fork. Place on waxed paper lined trays. Chill until chocolate is set.
Origin: Canadian Living, December 1988. Bakers Chocolate Ad. Shared
by: Sharon Stevens