Grand Marnier Chocolate Truffles
|Heavy cream||1⁄4 Cup (4 tbs)|
|Grand marnier||2 Tablespoon|
|Sweet chocolate||6 Ounce, broken up (German's Brand)|
|Sweet butter||4 Tablespoon, softened|
|Powdered unsweetened cocoa||2 Tablespoon|
Boil cream in a small heavy pan until reduced to 2 tablespoons.
Remove from heat, stir in Grand Marnier and chocolate, and return to low heat; stir until chocolate melts.
Whisk in softened butter.
When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes.
Scoop chocolate up with a teaspoon and shape into rough 1-inch balls.
Roll the truffle balls in the unsweetened cocoa.
Store truffles, covered, in the refrigerator.
Let truffles stand at room temperature for 30 minutes before serving.