1/4 cup plus 2 tablespoons heavy cream
8 bars (1.5 ounces each) Godiva Solid Ivory, coarsely chopped
1 tablespoon finely grated orange zest
1 tablespoon freshly squeezed orange juice, strained
1/4 cup plus 1 tablespoon extra-dry champagne
6 bars (1.5 ounces each) Solid Ivory, coarsely chopped
2 tablespoons vegetable shortening
1 1/2 tablespoons finely grated orange zest
Heat heavy cream in medium saucepan over medium heat to a gentle
boil. Remove from heat. Add chopped solid ivory and let stand 30
seconds. Whisk until smooth. Stir in orange zest, orange juice and
Place saucepan in bowl of ice water. Stir mixture until it thickens,
holds its shape and is firm enough to pipe.
Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such
as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles
for 15 minutes or until just firm enough to shape.
With hands dusted with confectioners' sugar, gently roll ganache
into 1-inch balls. Refrigerate 10 minutes or just until firm.
Coat the truffles:
Place solid ivory and shortening in microwave-safe bowl. Microwave
on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more
or until solid ivory is softened. Stir until smooth. Place in larger
bowl with warm water (90°F.).
Remove one-third of truffles from refrigerator at a time. Place one
truffle on a fork and dip into melted chocolate, tapping off excess
chocolate at edge of bowl. Place on foil-lined baking sheet.
Sprinkle each with orange zest, if desired. Refrigerate 5 minutes or
until coating is set.
Store truffles in airtight container in refrigerator up to 5 days.
Remove from refrigerator 10 minutes before serving.