* Exported from MasterCook * Grand Marnier Chocolate Truffles Recipe By : Jack and Kay Hartman Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Bittersweet chocolate 12 oz Bittersweet chocolate 1 c Cream 1/4 c Liqueur or cream -- up to 6 tb Powdered sugar Cocoa Use good quality chocolate and cocoa. Chop 12 oz chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until incorporated. Refrigerate chocolate mixture until thoroughly chilled. Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Refrigerate again until chilled. Melt 1 lb chocolate in the top of a double boiler. Allow chocolate to cool to about 90°F. Take each chocolate ball and dip it in the melted chocolate. Place the chocolate ball in the cocoa to coat. Refrigerate once again. Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving. - - - - - - - - - - - - - - - - - -