WHITE CHOCOLATE TRUFFLES

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper.

Sift sugar into shallow bowl.

Roll balls in sugar, place in petit four or candy cases.

Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles. From Best recipes: Simple, Easy Candy recipes. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008