TRUFFLES ROYALE
Regi Dean's Recipes 08/22/99
Candies
Canadian Living
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Butter	1/4 c
-chocolate	
Orange liqueur	1/4 c
Squares Semi sweet chocolate	7
Squares unsweetened	8
Whipping cream	3/4 c
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 6 Servings
Dipping:
Combine cream and butter.  Bring to a boil over medium heat. Remove
from heat; add ligueur and chocolate. Stir until chocolate is
entirely melted. chill mexture until firm enough to handle, about 3-4
hours. Using a teaspoon, form and roll mixture into small balls.
Chill for another hour.
Partially melt chocolate.  Then place chocolate over saucepan of
lukewarm water (approx 88F) Place chilled truffle on a fork. Dip into
chocolate; gently scrape away excess chocolate from under tines of
fork. Place on waxed paper lined trays. Chill until chocolate is set.
Origin: Canadian Living, December 1988.  Bakers Chocolate Ad.