Orange Truffles Recipe

In a heavy 2-quart saucepan, melt the semisweet chocolate over low heat, stirring constantly until it's fully melted. Remove the pan from the heat and stir in the margarine.

Next, stir in the whipping cream and the orange-flavored liqueur. Refrigerate this mixture for 10 to 15 minutes, stirring frequently, until it's thick enough to hold a shape. If it's still too sticky, just keep chilling until it's firm enough to handle.

Drop the mixture by teaspoonfuls onto an aluminum foil-covered cookie sheet. Roll each drop into a ball, then freeze them for 30 minutes.

For the coating, combine the shortening and milk chocolate chips in a saucepan over very low heat. Stir constantly until the chocolate is melted and the mixture is smooth, then take it off the heat.

Dip each frozen truffle, one at a time, into the melted chocolate coating, ensuring it's fully covered.