Marbled Truffles


¾ cup white chocolate chips

½ cup whipping cream, divided

1 teaspoon vanilla

¾ cup semisweet chocolate chips

1 tablespoon butter

1 teaspoon orange extract

¾ cup powdered sugar

In saucepan over low heat, melt white chocolate chips, ¼ cup whipping cream, and vanilla, stirring constantly. Pour into 9×9-inch pan. Refrigerate. In saucepan, melt semisweet chips, butter, and remaining whipping cream over low heat, stirring constantly. Remove from heat. Add extract. Pour chocolate mixture over refrigerated white chocolate mixture. Refrigerate until mixture is thick but soft, about 1 hour. Shape mixture into 1-inch balls. Place powdered sugar in shallow pan. Roll balls in sugar. Place on waxed paper. Store in refrigerator.

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