Recipe - Marbled Truffles

6 ounce White chocolate,coarse chop
One half cup Whipping cream
1 teaspoon Vanilla
1 cup Semisweet choco chips
1 tablespoon Butter or margarine
2 tablespoon Ortangeflavored liquer
Three fourths cup Confectioner's sugar,sift

1. Melt white chocolate with One fourth cup of the whipping
cream and the vanilla in heavy, medium saucepan oved
low heat, stirring constantly. Pour into 9inch square
pan. refrigerate. 2. Melt semisweet chocolate chips
with butter and remaining One fourth cup whipping cream in
heavy, medium saucepan over low heat, stirring
constantly. Whisk in liquer. 3. Pour chocolate mixture
over refrigerated white chocolate mixture. Refrigerate
until mixture is fudgy,but soft, about 1 hour. 4.
Shape about 1 tablespoonful of the mixture into 1 1/4
inch ball. To shape, roll mixture in your palms. Place
balls on waxed paper. 5. Sift confectioner's sugar
into shallow bowl. 6. 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. 7. Truffles can be
refrigerated 23 days or frozen several weeks. Makes
about 30 truffles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini