1/4 c. heavy cream
2 tbsp. Grand Marnier
6 oz. semi-sweet chocolate, chopped
4 tbsp. sweet cream butter
Unsweetened cocoa

In a heavy saucepan, reduce cream by 1/2. Add the liqueur and heat. Add chocolate and remove from heat. Whisk together until smooth. Whisk in butter until smooth. Pour into a pan lined with plastic wrap and refrigerate overnight. Cut into 24 pieces and form balls. Refrigerate again until firm. Roll in cocoa. Makes 24.