Chocolate Truffles
- 20 ounces semisweet chocolate chips
- 3 tablespoons butter, diced
- 1 cup whipping cream
- unsweetened baking chocolate
- 1/4 cup Grand Marnier; optional
Mix half the chocolate chips and butter in medium bowl. Set aside. Bring cream to simmer; remove from heat and pour over chocolate and butter. Stir gently with wooden spoon or rubber spatula until chocolate is completely melted and mixture is smooth. Strain mixture into another bowl. Cool without stirring. Refrigerate until very firm, several hours or overnight.
Put remaining chocolate chips in small bowl. Microwave until melted. Line a baking sheet with parchment. Dip frozen truffle centers in warm chocolate mixture, pushing back and forth until entirely coated. Place truffle on parchment. Refrigerate until chocolate sets.
(Grand Marnier may be stirred into truffle centers if desired before mixture is strained.) Coat with unsweetened baking chocolate.