Instructions: Beat in butter, then add juice and rind, pouring slowly and beating constantly to keep the mixture smooth and creamy. Refrigerate one to two hours, or until firm.

With a spoon, remove about 1 1/2 tablespoons of the chilled truffle mixture and roll it between the palms of your hands to make a ball. Repeat with remaining mixture and arrange on waxed paper. (Balls should be about 1 inch in diameter; add or subtract mixture as needed.)

Pour chopped nuts into a shallow dish. Roll balls in them, shaking off excess. Divide between two plastic bags and store in the freezer until needed.

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