Grand marnier truffles
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BELLE BESTOR DFPF73A | ||
| ¾ | cup | Heavy cream |
| 12 | ounces | Semisweet chocolate; melted |
| 2½ | tablespoon | Grand Marnier |
| 4 | ounces | Butter; room temperature |
| ¼ | cup | + 2 T Droste cocoa |
| 1½ | teaspoon | Cinnamon |
Directions
Heat cream to a boil Add melted choc and whisk until smooth. Cool to room temperature. Thoroughly combine cocoa and cinnamon in a small bowl and set aside. Add Grand Marnier to choc mix and whisk to combine. Beat butter into choc mix, bit by bit, until completely incorporated. Chill, covered until firm--at least 8 hours.
Shape the mix into balls, 1½" diameter. Roll each in cocoa-cinnamon mix. Pack in layers in an airtight container and refrigerate or freeze. They will keep for several months. Makes about 40 truffles.