STEP ONEMICROWAVE chocolate chips, butter and cream in large microwave-safe bowl on HIGH 1 1/2 minutes, until very warm.
STEP TWOADD frosting mix and orange extract. Beat with mixer on medium speed until smooth. Spread in 13 x 9-inch baking pan. Cover and chill 1 1/2 hours or until firm.
STEP THREELINE 2 large trays with wax paper. Using 1 1/4-inch diameter small metal scoop, drop chocolate mixture into prepared trays to make small mounds. Cover and chill 1 hour. Place almonds and cocoa powder in medium bowls. Roll mounds into balls. Drop into desired coating to coat. Chill when complete. Serve chilled.
STEP ONEMICROWAVE 3 cups semi-sweet chocolate chips and 2/3 cup all-vegetable shortening in large microwave-safe bowl on HIGH 2 minutes; stir. Microwave at additional 10 second intervals until completely melted and smooth when stirred. Roll chilled mounds into balls. Drop 1 ball into coating, spooning coating over truffle to cover completely. Lift from bottom with fork or candy dipper, allowing excess coating to drip off into bowl. Gently slide truffle off fork onto wax paper by pushing base with a toothpick. Immediately garnish top with thin strip of candied orange peel, if desired. Repeat to make additional truffles. As coating thickens, microwave at 10 second intervals until desired consistency when stirred. Chill when complete. Serve chilled.