For the person who asked, here is the recipe. It takes awhile to do, so I triple it because a single batch disappears too quickly and as long as everything is out, why not just do it in the first place?

Also, a triple batch uses conveniently 2 bags of good chocolate chips, and I'm all for nice round numbers! Seriously, they are so good they evaporate around here, so I have to box them up for everyone as soon as they are set so my DH and kids don't scarf them all down. Enjoy!
Chocolate Orange Truffles
Filling:
1/4 cup unsalted butter
3 T heavy cream
4 1 oz. squares semisweet chocolate, finely chopped ( I sub good quality choc. chips)
2 T orange juice concentrate
1 tsp. grated orange zest
Coating:
4 1 oz. squares semisweet chocolate, finely chopped or semisweet choc. chips
1 T. vegetable oil or Para-wax
In a medium saucepan, bring butter and cream to a boil over medium high heat. Remove from heat. Add chocolate, OJ concentrate, and orange peel; stir until melted and smooth. Pour truffle mixture into a shallow bowl. Chill until firm, about 2 hours.
Line 2 baking sheets with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls. Place on prepared baking sheets. Chill until firm, about 30 minutes.
In the top of a double boiler set above simmering (not boiling) water, heat chocolate and oil, stirring until melted and smooth. Transfer chocolate mixture to a bowl. Cool completely.
Drop truffles into melted chocolate mixture. Using 2 forks, lift out truffles tapping gently on side of bowl to allow excess coating to drip off. Return truffles to baking sheets lined with waxed paper, and chill until set. Optional: sprinkle with specialty sprinkles just after dipping or drizzle with white chocolate.