Grand Marnier Chocolate Truffles
1 pound Good quality bittersweet chocolate
12 ounces Good quality bittersweet chocolate
(I use Callebaut)
1 cup Cream
1/4 cup Liqueur
Want to use liqueur - I often use 6 tables
Liqueur It depends on the liqueur.)
Good quality cocoa, (I use Pernigotti)
Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated. With processor still running, add liqueur and process until incorporated.
Refrigerate once again.