Grand Marnier Chocolate Truffle

Grand Marnier Chocolate TruffleCourtesy of Chef Brian Light

Ganache for Truffles
16 ounces Bittersweet Chocolate
3 ounces Milk Chocolate
3 ounces Semi Sweet Chocolate
2 ounces White Chocolate
1-pound Heavy Cream
1-pound Callebaut Bittersweet Chocolate for dipping
Cocoa Powder
1.5 ounces Grand Marnier (optional)
Sel Gris (optional)

Chop the first four chocolates. Place in a double boiler and start to melt. While the chocolate is melting, heat the heavy cream in a thick bottom pot. Once the cream is almost at a boil, remove it from the heat. Remove the chocolate from the double boiler and carefully pour the hot cream over the mixture of chocolates; whisking constantly. Once all the chocolate is melted pour the mixture in a suitable container so that the chocolate is an inch thick. Refrigerate for 12 hours or until thoroughly cooled.

When you are ready to assemble the truffles melt the remaining Callebaut Bittersweet Chocolate in a double broiler. Take the refrigerated chocolate mixture and with a small scoop make balls the size of a super ball. Place on a baking sheet lined with parchment paper. When the desired amount of truffles have been scooped, quickly (to prevent melting) roll them in your hand to smooth out rough edges and place back on parchment paper. Drop the truffles one at a time in the melted Callebaut Chocolate, roll around to coat and carefully remove with a fork, gently shaking the excess chocolate off. Place on a clean piece of parchment paper and allow cool completely. Roll in cocoa powder,

For the Grand Marnier Chocolate Truffles; add the liquor to the chocolate when melting.

For the Chocolate Truffles with Sel Gris; sprinkle Sel Gris on top after dipping in the Callebaut Chocolate. Do not roll in cocoa powder.