Yield: 40 servings
|\N \N||-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|
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.