Chocolate Praline Truffles


Delicate

Ingredients
6 oz 175 g   Quality Dark Chocolate
2 oz 50 g   Unsweetened Chocolate
1 tbsp 15 ml   Grand Marnier
3 oz 75 g   Butter
2 tbsp 30 ml   Cream
3 oz 75 g   Praline
0.25 cup 60 ml   Cocoa Powder
 
1. Melt both the dark chocolate and the unsweetened chocolate, with the grand marnier over gentle medium heat in a double boiler. Once the chocolate is melted, take off the heat and stir in the butter, bit by bit, and then add the cream and the praline.

2. Allow chocolate truffle mixture in the fridge until its set and firm. Once its had time to cool, take a small teaspoonful of chocolate and roll it between the palms of your hands. Gently roll the truffle between your hands until its in a roughly shapen ball. Gently roll that ball in a bowl of cocoa powder until it's lightly covered.

3. Repeat with all the truffles, setting them to cool on a cookie sheet in the fridge.