Use orange liqueur or orange juice to make these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate. Orange juice can be substituted for orange liqueur.

Ingredients:
1/4 cup unsalted butter
3 tablespoons heavy whipping cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil

Directions:
In a medium saucepan, bring butter and cream to a boil over medium high heat. Remove from heat. Add chocolate, orange liqueur, and orange peel; stir until melted and smooth. Pour truffle mixture into a shallow bowl, or a 9 x 5-inch loaf pan. Chill until firm, about two hours.

Line two baking sheets with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls. Place on prepared baking sheets. Chill until firm, about 30 minutes.

In the top of a double boiler set over simmering (not boiling) water, heat chocolate and oil, stirring until melted and smooth. Transfer chocolate mixture to a bowl. Cool.

Drop truffles into melted chocolate mixture. Using two forks, lift out truffles tapping gently on side of bowl to allow excess coating to drip back in bowl. Return truffles to baking sheets lined with waxed paper, and chill until set.

Recipe makes about three-dozen.