9 ounces best-quality semisweet chocolate, finely chopped
1 cup heavy cream
3 1/2 tablespoons unsalted butter, at room temperature, cut into 4 pieces
1 teaspoon orange extract
1 cup Kellogg's Rice Krispies
2 cups sweetened flaked coconut, toasted.

Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil over high heat. Pour cream over chocolate and stir gently until completely smooth. Let rest for a minute, then stir in butter, two pieces at a time. Stir in orange extract. Cover and chill at least 3 hours. Check after 1 hour. When mixture is cold and stiff but not hardened, stir in Rice Krispies.

Line a baking sheet with wax paper. Place coconut in a wide shallow bowl. Spoon up a scant tablespoonful of chocolate mixture and drop into the coconut. Roll to shape into a ball as you coat it with coconut. It doesn't need to be perfectly round. Continue with remaining chocolate. Place each coated truffle on baking sheet. Cover and chill until ready to serve.

Yield: About 40 truffles.