| 1 | Line a cookie sheet with foil. |
| 2 | Bring cream to simmer in heavy medium saucepan. |
| 3 | Reduce heat to low. |
| 4 | Add half the chocolate and whisk until melted. |
| 5 | Whisk in butter and orange peel. |
| 6 | Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes. |
| 7 | drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. |
| 8 | Freeze until almost firm but still pliable, about 30 minutes. |
| 9 | Roll each in cocoa powder. |
| 10 | Then roll between palms of hands into ball. |
| 11 | Place on same sheet. |
| 12 | Freeze until firm, about 1 hour. |
| 13 | melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. |
| 14 | Remove mixture from over water. |
| 15 | Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. |
| 16 | Shake to remove excess chocolate. |
| 17 | Place truffle on same foil-lined sheet. |
| 18 | Repeat with remaining truffles. |
| 19 | Refrigerate until coating is firm, about 1 hour. |
| 20 | dust truffles with cocoa powder, brush off excess. |
| 21 | (can be prepared 2 weeks ahead. |
| 22 | Store in refrigerator in an air-tight container). |
| 23 | Let stand at room temperature 10 minutes and serve. |
