LOCATION: Recipes >> Candy >> Truffles 44
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Truffles 44
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Grand Marnier Truffles
Serving Size : 40
3/4 cup heavy cream
12 ounces semisweet chocolate, melted
2 1/2 tablespoons Grand Marnier
4 ounces butter, room temperature
1/4 cup plus 2 Tbsp Droste cocoa
1 1/2 teaspoons cinnamon
Heat cream to a boil. Add melted chocolate and whisk until smooth.
Cool to room temperature. Thoroughly combine cocoa and cinnamon in
a small bowl and set aside. Add Grand Marnier to chocolate mix and
whisk to combine. Beat butter into chocolate mix, bit by bit, until
completely incorporated. Chill, covered until firm, at least 8
hours. Shape the mix into balls, 1 1/2" 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.
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