12 oz White chocolate, coarse chop
1/3 c  Whipping cream
2 tb Orange liquer
1 ts Grated orange zest
1 1/4 c  Confectioners sugar

1. Melt white chocolate with whipping cream in heavy,
medium saucepan over low heat, stirring constantly.
Whisk in liquer and zest until blended. Pour into pie
pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours., 2. 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. 3.Sift
sugar into shallow bowl. 4.Roll balls in sugar, place
in petit four or candy cases. 5. Truffles can be
refrigerated 2-3 days or frozen several weeks. Makes
about 35 truffles. From Best recipes: Simple, Easy
Candy recipes.