---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Foreign
       Yield: 6 servings
   5 1/4 oz (150g) semisweet chocolate
   4 1/3 oz (125g) unsalted butter
   4 1/3 oz (125g) confectioners' sugar
     3/4 c  Plus not quite 2 tbsp
            -Cointreau (2 cl)
       3 tb Orange marmalade
            Confectioners' sugar for
   1 3/4 oz (50 gr) chopped almonds
   Break chocolate into pieces and put into heavy bowl on top of double
   boiler filled with hot water. In another bowl, cream butter and
   confectioners' sugar. Gradually stir in marmalade, Cointreau and
   melted chocolate. Cover bowl with baking parchment and refrigerate
   for 20 minutes.
   Dip your hands into confectioners' sugar prior to shaping truffles.
   Scoop out a small chunk of the chocolate mass (about 1/2 teaspoonful)
   and roll into a ball between your hands.  Press into chopped almonds,
   and then roll once more, making sure that the truffles are totally
   covered with almonds. Place into candy cases and store in a cool
   Yield:  50 truffles. Preparation time: 35 minutes Approx. 60 calories
   per piece (251 Joule)
   From:  Al Martin (German version), translation: Karin Brewer