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Double Chocolate Orange Truffles

12 ounces fine milk chocolate, finely chopped
1/2 cup orange juice concentrate, thawed
2 tablespoons unsalted butter
unsweetened cocoa powder
12 ounces bittersweet or semisweet chocolate, finely chopped

1 tablespoon vegetable shortening

To Prepare Truffle Filling:

1. Combine milk chocolate and orange juice concentrate in saucepan over medium-low heat, stirring constantly until smooth.
2. Add butter and stir until mixed. Pour into a bowl, cover, and freeze until firm enough to mound on a spoon, about 40 minutes.
3. Line a baking sheet with waxed paper or aluminum foil. Scoop out rounded tablespoonfuls of the filling and drop onto the sheet, spacing evenly. Freeze until almost firm, about 30 minutes.
4. Quickly roll each mound into balls. Roll in cocoa powder. Replace on baking sheet and return to freezer.

To Prepare Coating:

1. Melt the bittersweet chocolate and shortening in a double boiler over simmering water, stirring frequently until smooth. Remove from heat.
2. Remove truffles from freezer. Drop each truffle one at a time into the melted chocolate, coating completely. Remove with a fork and allow any extra chocolate to drip off. Slide the truffle off of the fork using a knife back on to waxed-paper lined baking sheet. Refrigerate uncovered about 1 hour. Store in tightly covered container in refrigerator.

Makes about 2 dozen truffles.

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