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Grand Marnier Truffles

Ingredients
  • 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 teaspoon cinnamon
Instructions

Serving Size : 40. 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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