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1
Place the bittersweet or semisweet chocolate in a small bowl.
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2
Bring the heavy or whipping cream to boiling in a medium-size saucepan over LOW heat.
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3
Remove the saucepan from the heat.
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4
Pour the hot cream over the chocolate in the bowl to immerse the chocolate.
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5
Let the chocolate mixture stand for 1 minute.
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6
Using a wire whisk, beat the chocolate mixture smooth.
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7
Divide the chocolate mixture evenly between 2 small bowls.
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8
Beat the orange-flavored liqueur into the chocolate mixture in one bowl, then beat in 1 1/2 tablespoons of the butter.
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9
Continue beating until the orange-flavored mixture is completely smooth.
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10
Repeat with the creme de cacao or amaretto liqueur and the remaining 1 1/2 tablespoons of butter in the other bowl.
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11
Cover the bowls, and refrigerate the mixtures for 3 to 4 hours, or until the mixtures are cold and firm enough to shape.
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12
Remove the orange mixture from the refrigerator.
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13
Dust your hands with the cocoa powder or Confectioners' powdered sugar.
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14
Working quickly, shape a tablespoon of the orange mixture into a rough ball.
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15
Repeat with the remaining orange mixture.
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16
Roll the balls in the cocoa powder for coating.
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17
Place the truffles on a baking sheet, and refrigerate them until they are firm.
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18
Repeat with the creme de cacao mixture, rolling the balls in the chocolate sprinkles.
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19
When the truffles are firm, place them in airtight containers in layers separated by wax paper.
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20
Store the truffles in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
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21
If you wish, roll the orange-flavored truffles in more cocoa powder when ready to serve them or give them as a gift.
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22
To serve, place each truffle in a small candy cup.
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23
If giving the truffles as a gift, include instructions to keep them refrigerated.
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24
source--Family Circle Christmas Treasury
