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1
Bring cream and butter to boil in heavy large saucepan.
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2
Reduce heat to medium; stir until butter melts.
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3
Add chocolate; whisk until melted and smooth.
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4
Remove from heat.
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5
Whisk in sour cream, liqueur and orange peel.
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6
Pour into 9x13-inch baking dish.
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7
Refrigerate mixture until firm enough to hold shape, about 1 hour.
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8
Line 4 large cookie sheets with foil; sift powdered sugar over 2 sheets and cocoa powder over 2 sheets.
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9
Using 3/4-ounce ice cream scoop (1 1/2 tablespoons), scoop truffle mixture, mounding slightly, and release onto sugar-dusted sheet.
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10
Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets.
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11
Using 1/4-ounce ice cream scoop (1 1/2 teaspoons), scoop truffle mixture and release onto sugar-dusted sheet.
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12
Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets.
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13
Freeze truffles 10 minutes.
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14
Roll each truffle on sugar-dusted sheets in sugar, then roll between palms of hands into smooth round and set onto clean cookie sheet.
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15
Roll each truffle on cocoa-dusted sheets in cocoa, then roll between palms of hands into smooth round and set onto same cookie sheets as sugar-dusted truffles.
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16
Freeze 1 hour.
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17
Line 2 cookie sheets with foil.
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18
Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F.
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19
Remove from over water.
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20
Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary.
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21
Using long fork, lift truffle from chocolate.
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22
Tap fork gently against side of pan (if necessary) to remove excess chocolate.
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23
Using knife as aid, slide truffle off fork and onto clean foil-lined cookie sheet.
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24
Wipe fork clean.
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25
Repeat process with all remaining sugar-dusted truffles.
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26
Freeze for 15 minutes.
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27
Reheat remaining white chocolate to 115F.
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28
over simmering water.
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29
Repeat dipping process to give truffles a double coating of white chocolate.
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30
Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F.
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31
Dip spoon into bittersweet chocolate and wave quickly white chocolate-coated truffles, creating zigzag lines.
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32
Refrigerate truffles.
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33
Line 2 more cookie sheets with foil.
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34
Using dipping process described above, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once.
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35
Immediately top each with candied violet.
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36
Refrigerate truffles 1 hour.
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37
(Can be prepared 3 weeks ahead.
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38
Cover and chill truffles and remaining melted bittersweet chocolate separately.)
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39
Remelt remaining bittersweet chocolate.
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40
Brush melted bittersweet chocolate in 2-inch-wide strip down length of cone.
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41
Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere.
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42
Place cone on platter.
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43
Holding toothpick at sharp angle, press 2/3 of toothpick into cone near base.
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44
Press 1 large truffle onto toothpick.
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45
Repeat with more toothpicks and remaining large truffles, alternating dark and white truffles and attaching in spiral design toward top of cone.
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46
Begin attaching small truffles 4 inches from top of cone and continue to cover completely.
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47
(Can be prepared 1 day ahead.
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48
Cover and chill.)
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49
Press rose leaves between truffles on cone, covering any spaces.
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50
Press toothpicks into roses and attach to leaves between truffles.
