Ingredients
8 ounces white baking chocolate, chopped2/3 cup heavy whipping cream, divided1/2 teaspoon grated orange zest1/4 teaspoon orange extract8 ounces milk chocolate, choppedCOATING:12 ounces semisweet chocolate, choppedAdditional milk and white baking chocolates, melted
Preparation
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.
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.
To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a 2-tone ball, about 1 in. round. Place on waxed paper-lined baking sheets; cover and refrigerate at least 1 hour.
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 baking sheets; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.
