Chop white cooking chocolate and melt in a snow boiler in a hot water bath. Bring the whipped cream to the boil, stir through with the cooking chocolate, cool slightly and divide the quantity in half. Season one half with the Campari, the other with orange flavoring and liqueur. Cool both masses to room temperature. To begin, fill the Campari filling halfway into the hollow spheres using a piping bag with a No. 1 hole nozzle. Leave to cool for at least 1 hour. Then fill the orange filling (assuming that it has become too firm, reheat slightly) into the hollow spheres to just below the rim and chill for at least 2 hours.
2. chop milk cooking chocolate, melt in a hot water bath and cool slightly. Fill a piping bag with a No. 1 nozzle and seal the praline openings with it. Leave to cool for 1 hour so that the cooking chocolate sets.
Chop the white cooking chocolate, melt it in a snow kettle and temper it. Color the cooking chocolate with the food coloring. Using a praline fork, dip the truffles one by one into the pink cooking chocolate. Wipe off at the edge of the container and place on a praline rack. Let the glaze set for 3-4 minutes, then roll a few times on the grid with a praline fork to create the typical truffle peaks (see photo on the right).
Place the truffles on a baking sheet lined with parchment paper and
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