---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Marbled Truffles
 Categories: Candies, Chocolate
      Yield: 30 Truffles
 
      6 oz White chocolate;
           - coarsely chopped
    1/2 c  Whipping cream
      1 ts Vanilla
      1 c  Semisweet chocolate chips
      1 tb Butter
      2 tb Orange flavored liquer
    3/4 c  Confectioner's sugar; sift
 
  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" square pan. Refrigerate.

  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.

  Pour chocolate mixture over refrigerated white chocolate mixture.
  Refrigerate until mixture is fudgy, but soft, about 1 hour.

  Shape about 1 tb mixture into 1-1/4" ball. To shape, roll mixture
  in your palms. Place balls on waxed paper.

  Sift confectioner's sugar into shallow bowl.

  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.

  Truffles can be refrigerated for 2 to 3 days or frozen several
  weeks.

  Recipe by Marge Nemeth (GNFK05B)
 
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