6 squares unsweetened chocolate
1 stick butter
1/4 c. whipping cream
1 c. powdered sugar, sifted
1 tsp. Grand Marnier

In double boiler over very LOW heat, melt broken up chocolate with butter (very slowly and STIRRING CONSTANTLY).

When blended, remove from heat and blend in the cream, stirring until fully incorporated and smooth.

Blend in the sifted powdered sugar gradually, one spoonful at a time, until completely smooth.

Add the Grand Marnier and continue to stir, until it is all one shiny, smooth chocolate mass.

Remove to a bowl, cover and chill until the next day.

With cold mixture, roll into small (teaspoon size) balls between the palms of the hands. As rolled, place on a cookie sheet (not stacked) and chill in refrigerator while you make the coating.

CHOCOLATE COATING:

16 squares semi-sweet chocolate, broken into sm. pieces
1/4 c. vegetable oil

Heat chocolate and oil in top of double boiler over LOW HEAT (water only simmering) and stirring CONSTANTLY with wooden spoon. When chocolate is melted, continue stirring until smooth. Remove from heat and let stand until the temperature on candy thermometer shows 90 degrees F.

Ready to dip truffles. Keep chocolate temperature at about 90 degrees (if it gets cool, reheat over simmering water).

Dip truffles on a table fork, moving around to coat completely. Hold above pan to allow excess chocolate to drip off. Line cookie sheet with waxed paper; gently slide truffle off onto sheet.

Use truffle mixture a small amount at a time, keeping rest in refrigerator. DON'T dip truffles if it is raining or humid weather. There will be chocolate coating left, because for coating, at least a pound (16 squares) should be melted. Rest will keep indefinitely covered and refrigerated.

When finished, place truffles, UNCOVERED, ON COOKIE SHEET, IN REFRIGERATOR, overnight, or until coating is shiny and set. Then put each in a fluted paper candy cup, place in ONE LAYER in tin box with tight lid and refrigerate. Will keep a week, but best if served in 1 to 3 days.