French Kiss Truffles

1. 1

   Place white chocolate in a small bowl. In a small saucepan, bring 1/3 cup cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in orange zest and extract.

2. 2

   Place milk chocolate in another small bowl. In same saucepan, bring remaining cream just to a boil. Pour over milk chocolate; whisk until smooth. Cool both mixtures to room temperature, stirring occasionally. Refrigerate until firm.

3. 3

   To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a two-tone ball, about 1 in. round. Place on waxed paper-lined

4. 4

   ; cover and refrigerate at least 1 hour.

5. 5

   In a double boiler or metal bowl over simmering water, whisk semisweet chocolate until smooth. Dip truffles in chocolate; allow excess to drip off. Return to

6. 6

   ; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.