6 oz White chocolate,coarse chop
1/2 c  Whipping cream
1 ts Vanilla
1 c  Semisweet choco chips
1 tb Butter or margarine
2 tb Ortange-flavored liquer
3/4 c  Confectioners sugar,sift

1. 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-inch square
pan. refrigerate. 2. 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. 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 confectioners sugar
into shallow bowl. 6. Roll balls in powdered sugar,
place in petit four or candy cases( if coating mixture
wont stick because truffle has set, roll between your
palms until outside is soft. 7. Truffles can be
refrigerated 2-3 days or frozen several weeks. Makes
about 30 truffles.