90g bitter chocolate, flaked
50ml whipping cream
30ml Grand Marnier
125g unsweetened cocoa powder
250g plain cooking chocolate, for the coating

METHOD

Put the chocolate into a bowl.

Bring the whipping cream to the boil and pour over the chocolate. Beat with a whisk well and leave to cool, but do not place in the refrigerator. Once the mixture has cooled, add the Grand Marnier whilst whisking. After a while, the mixture should be smooth and have doubled in quantity.

Shape mixture into 2cm balls using a teaspoon and place onto a tray lined with greaseproof paper.

Melt the cooking chocolate in a bowl over a saucepan of boiling water, stir well and leave to cool for a little.

Using a fork, coat the balls with the chocolate. Put the cocoa powder in a deep tray and coat them in the cocoa powder. Finally, put the truffles in a sieve and shake them to rid of any extra powder. Keep in the fridge before serving.

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