Orange truffle cups

30 servings

Ingredients

Quantity Ingredient
6 ounces SEMI SWEET CHOCOLATE
1 tablespoon BUTTER
5 tablespoons UNSALTED BUTTER
1 each EGG YOLK
⅔ cup SIFTED CONFECTIONERS SUGAR
3 ounces SEMI SWEET CHOCOLATE
2 tablespoons ORANGE LIQUEUR
1 teaspoon VANILLA
¼ teaspoon GRATED ORANGE RIND

Directions

MELT 6 SQUARES CHOCOLATE AND 1 T BUTTER IN A SAUCE PAN OVER LOW HEAT, STIRRING CONSTANTLY. USING A TEASPOON SPREAD CHOCOLATE MIXTURE OVER THE INSIDE OF THIRTY PAPER BONBON CUPS, COVERING THE ENTIRE SURFACE. CHILL TO FIRM THE CUPS, ABOUT ONE HOUR. CAREFULLY PEEL OFF THE PAPER. SERVE AT ONCE OR STORE IN FREEZER. BEAT UNSALTED BUTTER WITH EGG YOLK. GRADUALLY ADD SUGAR, BLENDING WELL. STIR IN CHOCOLATE (MELTED), LIQUEUR, VANILLA AND RIND. CHILL UNTIL FIRM ENOUGH TO HANDLE THEN SPOON INTO CUPS.

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