Orange Truffles from the Farmhouse

Altho' a bit putzy to make, they are definitely worth the effort! The burst of citrus is a surprise; change the extract and have a whole 'nuther flavor. Credit goes to Reiman's *Best of Country Cooking 2003* for the original recipe. HEADS-UP: Cooking time includes CHILLING time.

• Ready In: 1 hr
• Serves: 48
• Yields: 4 dozen

Ingredients

• 3  cups  semisweet mini chocolate chips, divided (plus 2 T)
• 2⁄3 cup  whipping cream
• 2  tablespoons butter (no substitutes)
• 1  teaspoon  orange extract
• 2  tablespoons shortening
• 1⁄3 cup  vanilla chip (white)

Directions

1. Place 1 cup, plus 2 T. choco chips in blender; process about 30 seconds (some of the chips won't pulverize).
2. In a small bowl, zap cream and butter on high in microwave until ALMOST boiling.
3. While blender is running, GRADUALLY pour in hot liquid AND EXTRACT over choco chips--steady stream, continue processing until smooth.
4. Pour out of blender into bowl; chill for 20-30 minutes (firm); roll into 1-inch balls; set aside.
5. Line a cookie sheet with waxed paper; set aside.
6. In microwave, zap shortening & remaining choco chips for 1 minute, stir; then in 10-second intervals until melted; stir until smooth.
7. Dip truffle balls into chocolate; place on waxed paper to harden.
8. In a zippered baggie, melt vanilla chips for 15 seconds, squeeze to smooth; continue at 5-second intervals.
9. With a very sharp scissors, cut a small hole in one corner of the bag. Drizzle elegantly over truffles.
10. Store in covered container, refrigerated.