Chocolate Orange Crunch Truffles (Smucker's)

1. 1

   Line a baking sheet with waxed paper and set aside.

2. 2

   Put the chocolate and cream in a small saucepan set over low heat, or in the top half of a double boiler.

3. 3

   Carefully melt the chocolate, stirring to combine with the cream, making sure not to get any of the water in the chocolate (or it will clump).

4. 4

   Remove from the heat and stir in the marmalade.

5. 5

   Stir til blended, then fold in the cereal.

6. 6

   Spoon the truffle mixture by tablespoon onto the baking sheet.

7. 7

   Repeat until all of the mixture is used.

8. 8

   Chill the truffles in the fridge for a few hours to overnight.

9. 9

   Variation: Use Smucker's Raspberry Preserves in lieu of the marmalade.

* Per serving · 4 servings · Values may vary.

No additional tips available.