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1
Mix the cream, corn syrup and butter together in a saucepan.
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2
Place over medium heat and bring to a full boil.
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3
Turn off heat.
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4
Add 8 oz.s of the chopped chocolate, just swirl it and allow to stand for around 5 minutes, do not stir but allow it to settle.
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5
After 5 minutes, add the orange peel and slowly combine with a whisk.
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6
Put the mixture in a bowl and refrigerate for 45 minutes, stirring every 15 minutes.
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7
In the meantime, line your baking sheets with wax paper.
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8
After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 15 minutes, stirring every 5 minutes.
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9
Use a scoop or a spoon, I find a spoon works better, form the mixture into 1-inch balls and place on the prepared sheets.
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10
Chill until firm, about 10-15 minutes.
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11
While the balls are chilling, melt the remaining 6 ounces of chocolate.
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12
After it is completely melted, allow to cool slightly before continuing.
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13
Please sift the confectioners sugar into a small bowl to remove any lumps.
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14
Remove the balls from the refrigerator.
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15
Using one hand, dip the balls into the melted chocolate.
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16
Roll it around in your hand, allow any excess to drip back into the bowl that will drip inches Place the truffle in the sugar and roll around until covered -- if using nuts please make sure they stick as well as possible.
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17
Take it out and place on the baking sheet.
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18
Repeat with the remaining truffles.
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19
Place back in the refrigerator for 10 or 15 minutes to set.
