| 1 | Melt white chocolate with ?cup of the whipping cream and the vanilla in heavy, medium saucepan oved low heat, stirring constantly. |
| 2 | Pour into 9-inch square pan. |
| 3 | Refrigerate. |
| 4 | Melt semisweet chocolate chips with butter and remaining ?cup whipping cream in heavy, medium saucepan over low heat, stirring constantly. |
| 5 | Whisk in liquer. |
| 6 | Pour chocolate mixture over refrigerated white chocolate mixture. |
| 7 | Refrigerate until mixture is fudgy,but soft, about 1 hour. |
| 8 | Shape about 1 tablespoonful of the mixture into 1 ?inch ball. |
| 9 | To shape, roll mixture in your palms. |
| 10 | Place balls on waxed paper. |
| 11 | Sift confectioner"s sugar into shallow bowl. |
| 12 | Roll balls in powdered sugar, place in petit four or candy cases( if coating mixture won"t stick because truffle has set, roll between your palms until outside is soft. |
| 13 | Truffles can be refrigerated 2-3 days or frozen several weeks. |
| 14 | Makes about 30 truffles. |
