Yields 60 Truffles
2 ¾ Pounds Semi-Sweet Chocolate (I Love Callebaut)
2 cups Heavy Cream
3 oz. Grand Marnier
1 Teaspoon Vanilla
6 Ounces Unsalted Butter
Cut chocolate into small pieces with a serrated knife, place in stainless bowl. Heat cream, add Grand Marnier and vanilla. Scald cream so it reaches 185 degrees. Remove from heat, pour the cream over the chocolate and whisk gently until the mixture is smooth. The chocolate mixture is now called a ganache.
When the temperature of the ganache has cooled below 90 degrees and feels slightly cool to the touch, cut the butter into small pieces and drop the pieces one at a time into the ganache stirring gently. Do not add the butter until the ganache is below 90 degrees. Allow to cool and become somewhat firm.
Use a 1½ ounce scoop~scoop ganache into small balls and round off with your hands. The balls don’t have to be perfect, best if they’re not~then they’ll have the rustic shape of actual truffles. Now, roll truffles in unsweetened cocoa. You can also roll in chopped nuts or dip in coating chocolate.
Wrap well and keep the truffles in a cool place. You can freeze the truffles for up to three months.