Shelly's Recipe

GRAND MARNIER TRUFFLES

Category: Candy

12 oz bittersweet or semisweet chocolate, broken into large pieces
1-1/4 cups heavy cream
2 tbsp Grand Marnier liqueur
Grated zest of 1 orange
Confectioners sugar

Place chocolate in food processor and process until finely ground. Heat cream in a small saucepan until the cream simmers and small bubbles appear around the edges of the pan. Remove from heat. With the food processor running, pour the hot cream through the feed tube onto the chocolate and process until the mixture is smooth. After processing chocolate mixture with cream, pulse in Grand Marnier and orange zest.

Transfer mixture to shallow pan and refrigerate, uncovered, until firm to the touch, about 1 hour. Roll truffles into 1 balls, then quickly roll each in confectioners sugar. Continue until all the chocolate is used, then transfer to airtight container until ready to pkg.