Ingredients:
8 ounces dark chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup good quality cocoa powder
1 tablespoon Grand Marnier

In a saucepan slowly heat the cream until just simmering being careful not to allow it to boil over. Remove from the heat and add the chocolate. Slowly stir with a wooden spoon until fully incorporated. Stir in the Grand Marnier. Transfer the contents into a shallow bowl, loosely covered with plastic film and chill in the refrigerator until fully set, 1 hour.

Now, using a melon baller, scoop out the chocolate (truffles). Transfer them into a plastic bag or second shallow bowl – or large plate, with the cocoa powder. Gently roll around and using a fork, transfer the truffles to a foil lined cookie sheet. When finished rolling out the truffles, loosely cover them with plastic wrap and keep chilled. Remove approximately 1/2 hour before serving.