Grand Marnier Truffles:

From Marc Rose of Donner Truffle Company

1 cup heavy whipping cream
16 ounces dark semi-sweet chocolate (chopped finely)
1/8 cup Grand Marnier
1 1/2 pounds dark dipping chocolate

In small sauce pan scald whipping cream, add chopped chocolate and stir until melted . Let cool for 5 minutes and stir in Grand Marnier. Place in bowl, cover and refrigerate overnight.

Place dipping chocolate in either a crock-pot or a double boiler and melt over very low heat.

Using either a teaspoon or a melon baller, scoop portions of the ganache and form into balls.

Refrigerate for about 10 minutes. Place waxed paper on a cookie sheet and with a writing pens back end, dip it in the melted chocolate and make chocolate spots on the waxed paper let them dry.

Take a ganache ball and drop it into the dipping chocolate. Using a dipping fork , a regular fork, or even your fingers remove coated ball from melted chocolate quickly (so it does melt the ganache) and place it on a the spots. Let dry and enjoy.