1/4 cup heavy cream
2 tablespoons Grand Marnier or Kahlua
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
Powdered unsweetened cocoa
Boil cream in a small heavy pan until
reduced to 2 tablespoons. Remove from heat, stir in liqueur and chocolate, and
return to low heat. Stir until chocolate melts.
Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and
refrigerate until firm, about 40 minutes. Scoop chocolate up with a teaspoon and
shape into rough 1-inch balls. Roll the truffle balls in the unsweetened cocoa.
Store truffles, covered, in the refrigerator. Let truffles stand at room
temperature for at least 30 minutes before serving.