Grand Marnier Truffles

I made these little truffles for Christmas 2004. They are easy to make, no fuss and no baking! They are delicious with a cup of coffee after dinner.



Ingredients:
225g dark chocolate, chopped
45g butter
1/3 cup cream
1 tbsp grand marnier
80g dark chocolate, extra, finely grated

Method:
1. Place chocolate in a medium mixing bowl.
2. Combine butter and cream in a small, heavy based pan, stir over low heat until butter has melted. Bring to the boil, then remove from heat.
3. Pour hot cream mixture over chocolate. Using a wooden sthingy, stir until chocolate has melted and mixture is smooth. Stir in Grand Marnier.
4. Cool in the refrigerator, stirring occasionally. When mixture is firm enough to handle, roll heaped teasthingys into balls. Place grated chocolate into small mixing bowl. Roll each truffle in chocolate until completely coated. Refrigerate until firm. Serve with coffee and a glass of Grand Marnier or your favourite liqueur.

Storage Time:
Truffles may be made up to three days in advance and stored in an airtight container in the refrigerator. Allow truffles to stand at room temperature for 10 minutes before serving.

Hint:
To avoid finger marks on truffles, re-roll in grated chocolate just before serving.

Makes 24