Milk Chocolate Orange Truffles

1 11oz. pkg Nestlé® Toll House® Milk Chocolate Morsels
1 6oz. pkg Nestlé® Toll House® Semisweet Chocolate Morsels
¾ cup heavy cream
1 tsp. grated orange rind
2 tbsp. orange flavored liqueur
1½ cups toasted walnuts, finely chopped

Line three large cookies sheets with wax paper. Place both chocolate morsels in large bowl set side.

In small saucepan over low heat, bring cream and orange rind just to boil, pour over morsels. Let stand 1 minute, whisk until smooth. Whisk in liqueur. Transfer to small bowl; press plastic wrap directly on surface.

Refridgerate 35 to 45 minutes just until mixture begins to thicken. Beat
10 to 15 seconds, just until chocolate mixture has lightened in color.
DO NOT OVERBEAT or truffles will be grainy.

Shape rounded teaspoonfuls of chocolate mixture into balls; place on prepared cookie sheets. Refrigerate 10 to 15 minutes. Roll in walnuts.

Refrigerate in airtight containers.

About 6 dozen.

CHOCOLATE-COATED TRUFFLES:
Omit walnuts. Line three large cookie sheets with foil.

Prepare chocolate mixture and shape into balls as directed.
Freeze 30 to 40 minutes until firm.

Melt one 11oz. Nestlé® Toll House® Milk Chocolate morsels with 3 tbsp. shortening.
Drop frozen truffles, one at a time, into chocolate mixture. Stir quickly
and gently to coat; remove with fork, shaking of excess coating.
Return to cookie sheets. Refrigerate 10 to 15 minutes until firm.
Refrigerate in airtight containers.