Orange Truffles

5 1/4 oz (150g) semisweet chocolate

4 1/3 oz (125g) unsalted butter

4 1/3 oz (125g) confectioners` sugar

3/4 c Plus not quite 2 tbsp

-Cointreau (2 cl) 3 tb Orange marmalade

Confectioners` sugar for -shaping 1 3/4 oz (50 gr) chopped almonds

Break chocolate into pieces and put into heavy bowl on top of double boiler filled with hot water. In another bowl, cream butter and confectioners` sugar. Gradually stir in marmalade, Cointreau and melted chocolate. Cover bowl with baking parchment and refrigerate for 20 minutes. Dip your hands into confectioners` sugar prior to shaping truffles. Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful) and roll into a ball between your hands. Press into chopped almonds, and then roll once more, making sure that the truffles are totally covered with almonds. Place into candy cases and store in a cool place. Yield: 50 truffles. Preparation time: 35 minutes Approx. 60 calories per piece (251 Joule) From: Al Martin (German version), translation: Karin Brewer