Mimosa Truffles

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
Confectioners' sugar

Coating:
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 champagne.

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.