Recipe - Grand Marnier Truffles

BELLE BESTOR DFPF73A
Three fourths cup Heavy cream
12 ounce Semisweet chocolate; melted
2 One half tablespoon Grand Marnier
4 ounce Butter; room temperature
One fourth cup + 2 T Droste cocoa
1 One half teaspoon Cinnamon

Heat cream to a boil Add melted choc and whisk until smooth. Cool to room
temperature. Thoroughly combine cocoa and cinnamon in a small bowl and set
aside. Add Grand Marnier to choc mix and whisk to combine. Beat butter into
choc mix, bit by bit, until completely incorporated. Chill, covered until
firmat least 8 hours.
Shape the mix into balls, 1 1/2" diameter. Roll each in cocoacinnamon
mix. Pack in layers in an airtight container and refrigerate or freeze.
They will keep for several months. Makes about 40 truffles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini