French Two Way Chocolate Truffles - bittersweet

Method

• Place the bittersweet or semisweet chocolate in a small bowl.
• Bring the heavy or whipping cream to boiling in a medium-size saucepan over LOW heat.
• Remove the saucepan from the heat.
• Pour the hot cream over the chocolate in the bowl to immerse the chocolate.
• Let the chocolate mixture stand for 1 minute.
• Using a wire whisk, beat the chocolate mixture smooth.
• Divide the chocolate mixture evenly between 2 small bowls.
• Beat the orange-flavored liqueur into the chocolate mixture in one bowl, then beat in 1 1/2 tablespoons of the butter.
• Continue beating until the orange-flavored mixture is completely smooth.
• Repeat with the creme de cacao or amaretto liqueur and the remaining 1 1/2 tablespoons of butter in the other bowl.
• Cover the bowls, and refrigerate the mixtures for 3 to 4 hours, or until the mixtures are cold and firm enough to shape.
• Remove the orange mixture from the refrigerator.
• Dust your hands with the cocoa powder or Confectioners' powdered sugar.
• Working quickly, shape a tablespoon of the orange mixture into a rough ball.
• Repeat with the remaining orange mixture.
• Roll the balls in the cocoa powder for coating.
• Place the truffles on a baking sheet, and refrigerate them until they are firm.
• Repeat with the creme de cacao mixture, rolling the balls in the chocolate sprinkles.
• When the truffles are firm, place them in airtight containers in layers separated by wax paper.
• Store the truffles in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
• If you wish, roll the orange-flavored truffles in more cocoa powder when ready to serve them or give them as a gift.
• To serve, place each truffle in a small candy cup.
• If giving the truffles as a gift, include instructions to keep them refrigerated.
• source--Family Circle Christmas Treasury