This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate.
The flavor of the filling is very good! I would recommend adding 1 Tbs. of either glucose or corn syrup to the unmelted chocolate and store in a seperate bowl. Heat the cream and butter as directed and pour it over the chocolate and zest. Cover and let sit for 10 minutes, then stir. Add the liquor last. Let the mixture sit in the fridge overnight... it will be more firm and have better orange flavor the next day. I would *not* recommend adding oil to the chocolate used for coating as it slows it from hardening. Also, do not be tempted to freeze the filling... the chocolate shell will crack if the filling is frozen! - 08 Nov 2003 (Review from Allrecipes US | Canada)
How long do these keep for? I'm wanting to make them for our Wedding but want to make them a few days in advance but I dont want them to be awful on the day. - 15 Jan 2012 (Review from Allrecipes UK | Ireland)
A HUGE hit for Christmas! Definitely chill well between steps and I put the balls in the freezer for 30 minutes before dipping in the chocolate, which gave them a very professional look as the chocolate coating firmed up immediately. This one is perfect for a busy cook as the steps can take place over the course of a couple of days. Double the recipe because everyone will want them! - 28 Dec 2002 (Review from Allrecipes US | Canada)