Chocolate Truffles w/ Grand Marnier

Source: Complete Recipes

Serves: 4 Dozen

12 oz Bittersweet or semisweet chocolate
1/2 cup Unsalted butter
1/4 cup Whipping cream
2 tbsp Grand Marnier
1 cup Cocoa, sifted

Chop the chocolate and place in the top of a double boiler over barely
simmering water. Add the butter and cook, stirring, until melted together.

Beat in the cream and stir until smooth. Cook for 1 minute. Beat in the
liqueur.

Transfer the mixture to a bowl. Cover. Refrigerate until firm.

Using a spoon or melon batter, shape the chocolate mixture into 1 inch
balls. Roll in cocoa.

ALMOND TRUFFLES: Add 1/2 cup ground toasted almonds to the chocolate
mixture and us Amaretto instead of Grand Marnier. Roll the truffles in
ground toasted almonds instead of cocoa.

HAZELNUT TRUFFLES: Add 1/2 cup ground toasted hazelnuts to the chocolate
mixture and use Frangelico instead of Grand Marnier. Roll the truffles in
ground toasted hazelnuts.

MOCHA TRUFFLES: Use 1 tbsp. dark rum and 1 tbsp. coffee liqueur instead of
Grand Marnier. Roll the truffles in sifted icing sugar.

COGNAC TRUFFLES: Use Cognac instead of Grand Marnier. Roll in cocoa.
Yield: 4 dozen

Source: Cooking with Bonnie Stern.