Milk Chocolate and Orange Truffles

Heat the whipping cream in a small saucepan over medium heat until it just begins to steam and small bubbles form around the edges, about 2-3 minutes. Do not let it boil.

Place the finely chopped milk chocolate and unsalted butter in a heatproof bowl. Pour the hot cream over the chocolate and butter, then let sit undisturbed for 1 minute to allow the heat to soften the chocolate.

Cover the bowl with plastic wrap and refrigerate for 2-3 hours until the mixture is firm enough to scoop but still soft enough to shape by hand.

Line a baking sheet with parchment paper. Using a small melon baller, teaspoon, or small ice cream scoop, portion the ganache into approximately 1-inch balls and place them on the prepared baking sheet.

Freeze the truffles on the baking sheet for at least 30 minutes until very firm and cold.

Combine the unsweetened cocoa powder and solid vegetable shortening in a shallow bowl, stirring until the shortening melts slightly and creates a thin coating mixture. Adjust the amount of shortening if needed for a pourable consistency.

Working with a few truffles at a time, gently roll each frozen truffle in the cocoa-shortening mixture until lightly coated on all sides. Return coated truffles to the parchment-lined baking sheet.

Refrigerate the finished truffles for at least 15 minutes before serving to set the coating. Store in an airtight container in the refrigerator for up to 1 week.