Grand Marnier White and Dark Chocolate Truffles
Place the chopped bittersweet chocolate in a bowl. In a small saucepan, heat the cream over medium-low heat, just until it begins to bubble. Remove from the heat. Pour the cream over the chocolate and let stand for 3 minutes. Stir with a spatula until the chocolate is melted and smooth. Stir in the Grand Marnier.
Refrigerate the ganache for about 2 hours, until it's firm enough to roll into balls. Scoop about 2 teaspoons of chocolate and roll between your hands into a ball; place on a parchment lined baking sheet. Repeat with the remaining chocolate. Place in the freezer for 10 minutes.
Melt the white chocolate according to the instructions on the package. Dip the dark chocolate balls into the melted white chocolate (a toothpick or cake pop stick might make it easier). Place on a baking sheet with a clean piece of parchment paper. Sprinkle each truffle with sprinkles or colored sugar.
Refrigerate for 30 minutes before serving, and refrigerate any leftovers.
Yields about 10-12 truffles.
Recipe from Curly Girl Kitchen