1/4 c. whipping cream
2 tbsp. grand Marnier Liqueur
6 oz. sweet chocolate, broken up
4 tbsp. sweet butter, softened
Unsweetened cocoa

Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat and stir in Grand Marnier and chocolate. Return to low heat. Stir until chocolate melts. Work in softened butter. When smooth, pour into a shallow bowl. Refrigerate 1 hour until firm. Scoop chocolate up with a teaspoon. Shape into 1 inch balls. Roll the truffles balls in the unsweetened cocoa. Store truffles covered in the refrigerator. Before serving, let stand at room temperature for 30 minutes.