Grand mariner truffles
8 ounces semisweet chocolate, chopped into small chunks
1/2 cup heavy cream
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2 tablespoons Grand Marnier liqueur
1/2 cup unsweetened cocoa
Place the chocolate in a metal bowl. Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and stir until the chocolate is melted and smooth. Stir in the Grand Marnier. Cover with plastic wrap and chill until firm, about three hours.
Sift the cocoa into a bowl. Use a measuring spoon to scoop up 1 teaspoon of chocolate. Roll the teaspoon of chocolate into a ball and drop it into the cocoa. Toss the chocolate in the cocoa until coated. Shake off excess. Chill until firm. Bring to room temperature before serving.
Per truffle: 57 cal.; 1 g pro.; 6 g carb.; 4 g fat (3 sat., 1 monounsat.); 5 mg chol.; 3 mg sod.; 1 g fiber; 5 g sugar; 55 percent calories from fat.