Chocolate Orange Crunch Truffles

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  • Yield: 18 candies
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Ingredients

Directions

  1. 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.
  2. CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup.
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