1 pound semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup plus 1 1/2 tsp. sugar
1/4 cup Grand Marnier liqueur
1 1/2 Tbs. butter
1 cup unsweetened cocoa powder
Preparation:
Melt 1/2 pound chocolate in microwave, stirring frequently until smooth. Bring to a boil the cream, sugar, Grand Marnier, and butter stirring frequently. Add to chocolate and stir until smooth. Pour into a bowl and freeze for one hour.
Line baking sheet with waxed paper. Dust with 1/4 cup cocoa powder. Spoon truffle mix by 2 teaspoonsful onto prepared paper. Roll each chocolate in cocoa powder on baking sheet then roll in palms of hand. Freeze until firm.
Melt remaining 1/2 pound chocolate. Dip chocolates into melted chocolate. Place on wax paper sprinkled with cocoa powder to dry. Roll in cocoa. Shake off excess. Refrigerate in air tight container.
History:
Recipe from Bon Appetit magazine, March 1989 on page 22.
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