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Chocolate Orange Crunch Truffles
Yield:
18 candies
Yield:
18 candies

Ingredients

Directions

LINE a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in marmalade. Mix until blended; fold in rice cereal. Spoon mixture by tablespoonfuls onto baking sheet.

CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup.

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