Deliciously dark chocolate truffles with a hint of cognac liqueur to make this all the more luxurious. Once the chocolate truffles are ready, have fun garnishing them with dessicated coconut, Brazil nuts or cocoa powder.
Place the chocolate in a large heatproof mixing bowl. Place the cream and butter in a saucepan and bring to a simmer over a moderate heat. Once the butter has fully melted and the mixture is simmering, remove from the heat and pour over the chocolate. Whisk until you have a smooth mixture, then beat in the Grand Marnier. Cover the bowl and chill for 4 hours.
To make the truffles, use a melon baller to take out scoops of the truffle mixture. Using lightly oiled hands, roll into truffle shapes, then roll a third of the truffles in the desiccated coconut. Leave to set on a baking tray lined with nonstick baking paper.
Roll another third in the chopped Brazil nuts and leave to set on a baking tray lined with nonstick baking paper.
Roll the remaining truffles in the cocoa powder, shaking off any excess.
Leave to set on a baking tray lined with nonstick baking paper. Once set, arrange stacked on a cake stand before serving.
We recommend taking bites of chocolate truffles with a glass of Brown Brothers Muscat and Flora.