4 oz. unsalted butter
1/4 c. heavy cream
3 strips orange peel
8 oz. bitter-sweet chocolate
3 tbsp. Grand Marnier
Cocoa

Melt butter over low heat; skim foam and pour into clean cup. Heat cream and orange peel to boil and let cool. Put chocolate in double boiler and stir until melted. Remove from heat; combine with melted butter. Discard orange strips and add cream to chocolate mixture. Stir in Grand Marnier and refrigerate 10 to 15 minutes. Form in 3 3/4 inch balls with 2 teaspoons and drop into dish with about 1/2 cup cocoa. Return to chill 30 to 40 minutes. Shape each ball with fingers and roll in cocoa. Store, covered, in refrigerator.