Grand marnier chocolate truffles

 
                      Grand Marnier Chocolate Truffles
 
 Recipe By     : Jack and Kay Hartman  
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         good quality bittersweet chocolate
   12      ounces        good quality bittersweet chocolate
                         (I use Callebaut)
    1      cup           cream
      1/4  cup           liqueur
                         (or an additional 1/4 cup cream if you don
                         want to use liqueur - I often use 6 tables
                         liqueur.  It depends on the liqueur.)
                         Powdered sugar
                         Good quality cocoa (I use Pernigotti)
 
  Chop 12 ounces 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 pound chocolate in the top of a double boiler.  Allow chocolate
  to cool to about 90 degrees 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.
 
                    
 
 
 
 
 
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