Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-BELLE BESTOR DFPF73A
3/4 c Heavy cream
12 oz Semisweet chocolate; melted
2 1/2 tb Grand Marnier
4 oz Butter; room temperature
1/4 c + 2 T Droste cocoa
1 1/2 ts Cinnamon

Heat cream to a boil Add melted choc and whisk until smooth. Cool to
room temperature. Thoroughly combine cocoa and cinnamon in a small
bowl and set aside. Add Grand Marnier to choc mix and whisk to
combine. Beat butter into choc mix, bit by bit, until completely
incorporated. Chill, covered until firm--at least 8 hours.
Shape the mix into balls, 1 1/2" diameter. Roll each in
cocoa-cinnamon mix. Pack in layers in an airtight container and
refrigerate or freeze. They will keep for several months. Makes about
40 truffles.

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