French Kiss Truffles

• 8 ounces white baking chocolate, chopped
• 2/3 cup heavy whipping cream, divided
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon orange extract
• 8 ounces milk chocolate, chopped
• 12 ounces semisweet chocolate, chopped
• Additional milk and white baking chocolate, melted

1. Place white chocolate in a small bowl. In a small saucepan, bring 1/3 cup cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in orange zest and extract.
2. Place milk chocolate in another small bowl. In same saucepan, bring remaining cream just to a boil. Pour over milk chocolate; whisk until smooth. Cool both mixtures to room temperature, stirring occasionally. Refrigerate until firm.
3. To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a two-tone ball, about 1 in. round. Place on waxed paper-lined
4. ; cover and refrigerate at least 1 hour.
5. In a double boiler or metal bowl over simmering water, whisk semisweet chocolate until smooth. Dip truffles in chocolate; allow excess to drip off. Return to
6. ; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.

white baking chocolate, heavy whipping cream, orange zest, orange extract, milk chocolate, chocolate, milk

Taken from www.tasteofhome.com/recipes/french-kiss-truffles/ (may not work)