Orange Truffles

Directions

1. 1
   Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in margarine. Stir in whipping cream and orange-flavored liqueur.
2. 2
   Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. 3
   Heat shortening and chocolate chips over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts if desired.
4. 4
   Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until set. Serve at room temperature. Store truffles in airtight container. 15 CANDIES; 165