Recipe: White Chocolate Truffles

12 ounces  white chocolate -- coarsely chopped
1/3 cup  whipped cream
2 tablespoons  orange liqueur
1 teaspoon  grated orange peel
1 1/4 cups  powdered sugar

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liqueur and peel until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.

Shape mixture by tablespoonfuls into 1 1/4 inch balls. Place balls on waxed paper.

Sift sugar into shallow bowl.

Roll balls in sugar; place in petit four or candy cases.