Ingredients:
8 oz. white chocolate, chopped into small pieces
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
Pinch of salt
1 tsp. orange extract
Orange (or red and yellow) food coloring, optional
1/3 c. powdered sugar
Directions:
In a small saucepan melt butter, add heavy cream and stir to combine, then stir in salt, orange extract and food coloring and stir again to combine, set aside.
Over a double boiler melt chopped white chocolate, stirring casually until smooth and completely melted. Do not overheat the chocolate. It takes some time to melt completely, but do not heat above 105 degrees or the chocolate will separate and become unusable.
Gently stir in lukewarm butter and heavy cream mixture into melted chocolate. Note that the butter and heavy cream mixture should be approximately the same temperature as the melted chocolate before you combine them.
Cool slightly, cover with plastic wrap and refrigerate for 2-3 hours (or until firm enough to roll). While it is cooling, you can take it from the refrigerator, stir with a fork, cover again with plastic wrap and place back in the refrigerator.
With a small spoon or a melon baller scoop out the mixture and roll into 1 inch balls. You can dust your hands with powdered sugar or if it is too sticky drop a spoon of mixture into powdered sugar (it makes it much easier to roll into a ball) then roll it again in the sugar when the ball is formed.
Roll each ball in powdered sugar to coat them well.
Store in the refrigerator in an airtight container for up to 1 week or freeze for longer storage.
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