12 oz. white chocolate, coarsely chopped
1/3 cup whipping cream
2 tablespoon orange liqueur
1 teaspoon grated orange zest
1 1/4 cup confectioners sugar
Melt white chocolate in a heavy bottomed saucepan over low heat, stirring constantly; stir in whipping cream.
Stir in liqueur and zest. Pour into pie pan.
Refrigerate until mixture is thickened, but still soft, about 2 hours.
Shape 1 tablespoon of the mixture by rolling into 1 1/4 inch balls. Place balls on waxed paper.
Sift powdered sugar into a shallow bowl. Roll balls in the sugar and place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen for several weeks.
Makes about 35 truffles.