Instructions: Line a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan set over low heat. Carefully melt the chocolate, stirring to combine it with the cream. Remove from the heat and stir in the Smuckers Orange Marmalade. Mix until blended then fold in the rice cereal.

Spoon the truffle mixture by tablespoons onto the baking sheet. Repeat until all the mixture is used. Chill the truffles in the refrigerator for a few hours or overnight.

To serve, place each truffle in a small, decorated paper muffin case.

Variations: Use raspberry preserves in place of the orange marmalade.

Yield: 18 truffles

Cooking Time: 15 minutes

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