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 desiccated 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.