Ingredients

Dipping:

• 1 ¾ pound white chocolate, chopped

• 1 ½ pound bittersweet chocolate, chopped

• 1 cup candied violets (or other decoration)

Assembly:

• 1 12-inch Styrofoam cone

• Waxed paper

• Toothpicks 

Truffles:

• 1 cup plus 1 tablespoon whipping cream

• ¾ cup (1 ½ stick) unsalted butter

• 2 ¼ pounds bittersweet or semi-sweet chocolate, chopped

• ¾ cup sour cream

• 6 tablespoons orange liqueur

• 1 ½ tablespoons grated orange peel

• 1 ½ cups powdered sugar

• 1 ½ cups cocoa powder

Truffles:

1. In a heavy saucepan, bring cream and butter to boil. Reduce heat to medium and stir until butter melts.

2. Add chocolate and stir until melted and smooth. Remove from heat.

3. Whisk in sour cream, orange liqueur, and orange peel. 

4. Pour into a 9’ x 13’ backing dish and refrigerate until the mixture is firm enough to hold shape, about 1 hour. 

5. Line 4 large cookie sheets with foil. Sift powdered sugar over two sheets and cocoa powder over the other 2 sheets.

6. Using a 1 ½ tablespoon ice cream scoop, scoop truffle mixture, mounding slightly and release onto sugar-dusted sheet. Repeat to form a total of 28 truffles on sugar-dusted sheets and 18 on cocoa dusted sheets. 

7. Using a 1 ½ teaspoon ice cream scoop, scoop truffle mixture, mounding slightly and release onto sugar-dusted sheet. Repeat to form a total of 10 truffles on sugar-dusted sheets and 10 on cocoa dusted sheets.

8. Freeze truffles 1 hour.

Dipping:

1. Line 4 cookie sheets with foil – 2 for white chocolate truffles, and 2 for bittersweet chocolate truffles.

2. Melt white chocolate on top of double boiler over simmering water until candy thermometer registers 115ºF. Remove from over water. 

3. Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary. Using a long fork, lift truffle from chocolate. Tap fork gently against the side of the pan to remove excess chocolate. Using knife as aid, slide truffle off fork and onto clean foil-lined sheet. Wipe fork clean. Repeat with all sugar dusted truffles.

4. Freeze truffles 15 minutes.

5. Reheat remaining white chocolate to 115ºF over simmering water to give truffles a double dip.

6. Melt bittersweet chocolate on top of a clean double boiler over simmering water until candy thermometer registers 115ºF. Dip spoon in bittersweet chocolate and wave quickly over white chocolate-coated truffles, creating zigzag lines. Sprinkle with candied violets and refrigerate white chocolate truffles.

7. Repeat the dipping process with cocoa-dusted truffles with bittersweet chocolate, dipping only once. Sprinkle with candied violet and refrigerate 1 hour.

Assembly:

1. Re-melt remaining bittersweet chocolate. Melt bittersweet chocolate in a two-inch wide strip down the length of the cone. 

2. Wrap waxed paper around the cone, covering completely and pressing against the chocolate to adhere. 

3. Place cone on platter.

4. Holding a toothpick at a sharp angle, press 2/3 of toothpick into the cone near the base. Press one large truffle onto toothpick. Repeat with more toothpicks, alternating between white and dark truffles, attaching in a spiral design towards the top of the cone. Begin attaching smaller truffles 4 inches from the top of the cone and continue to cover completely.