Grand Marnier Truffles from http://frenchfood.about.com/od/desserts/r/marnierdktruff.htm?nl=1


Rich chocolate truffles are enlivened with a bit of Grand Marnier and orange zest in this delicious recipe. Ganache and the proper rolling technique are the secrets of this recipe's success.

For a whimsical touch, attach a bit of candied orange peel or an orangette to the top of a finished truffle using a bit of melted chocolate for glue.


Ingredients:
2/3 cup heavy cream
1 teaspoon fresh orange zest
12 ounces semisweet chocolate, chopped into very small pieces
1 tablespoon plus 1 1/2 teaspoons Grand Marnier
1/3 cup premium cocoa

Preparation:
In a small saucepan over medium heat, bring the heavy cream and orange zest just to a boil. Remove from the heat immediately. Add the chopped chocolate and Grand Marnier and stir until the mixture – ganache - is completely smooth.

Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.

This recipe makes about 16 truffles.



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