Milk Chocolate and Orange Truffles

Description
Contributed by World Recipes Y-Group

Ingredients

 * ½ cup whipping cream
 * 24 oz milk chocolate (imported) - finely chopped
 * 2 tbsp unsalted butter
 * 1½ tsp grated orange peel
 * unsweetened cocoa powder
 * 2 ts solid vegetable shortening

Directions

 * 1) Line a cookie sheet with foil.
 * 2) Bring cream to simmer in heavy medium saucepan.
 * 3) Reduce heat to low.
 * 4) Add half the chocolate and whisk until melted.
 * 5) Whisk in butter and orange peel.
 * 6) Freeze until chocolate mixture is firm enough to mound on spoon, about 40minutes.
 * 7) Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart.
 * 8) Freeze until almost firm but still pliable, about 30 minutes.
 * 9) Roll each in cocoa powder.
 * 10) Then roll between palms of hands into ball.
 * 11) Place on same sheet.
 * 12) Freeze until firm, about 1 hour.
 * 13) Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth.
 * 14) Remove mixture from over water.
 * 15) Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely.
 * 16) Shake to remove excess chocolate.
 * 17) Place truffle on same foil-lined sheet.
 * 18) Repeat with remaining truffles.
 * 19) Refrigerate until coating is firm, about 1 hour.
 * 20) Dust truffles with cocoa powder, brush off excess (can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container)
 * 21) Let stand at room temperature 10 minutes and serve.
 * 22) Enjoy.