1/2cupunsweetened cocoa powder for dusting, sifted
Instructions
Heat the cream until it just comes to a simmer. You can do this on the stove or in the microwave.
Put the chocolate and Grand Marnier in a mixing bowl and pour the cream over it. Let sit for 5 or 10 minutes. Stir to melt the chocolate, the mixture should be smooth and glossy. If necessary you can microwave for a short burst to completely melt the chocolate.
Refrigerate the chocolate ganache until it is chilled and scoop-able, about 2 hours.
I use my smallest 1 inch scoop to portion out the ganache. Roll it into a smooth ball between your hands and then roll it in the cocoa powder. When all the truffles are coated, refrigerate them until serving.
Notes
2 tablespoons of liqueur makes a subtle but definite statement. You can experiment with adding more.
I can't think of a liqueur that wouldn't be good in a truffle, so let your imagination go wild. I love to use the small airline sized bottles for projects like this, you can stock up on lots of varieties and have a blast experimenting. Try Kahlua, Chambord, Limoncello...
Keep the truffles in the refrigerator, and serve chilled. They will go soft if they're left in a warm room.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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