WHITE CHOCOLATE TRUFFLES

12 oz white chocolate, coarse chop
1/3 cup whipping cream
2 tbsp orange liqueur
1 tsp grated orange zest
1 1/4 cups confectioner's sugar

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly.

Whisk in liqueur and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.

Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms. Place balls on waxed paper.

Sift sugar into shallow bowl. Roll balls in sugar, place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks.

Makes about 35 truffles