Grand marnier truffles

Yield: 40 servings

Measure Ingredient
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

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.

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