1/2 bag semi-sweet chocolate chips
1/4 c. half &half + 1/4 c. skim milk
3 tbsp. Grand Marnier
Unsweetened chocolate powder
Sugar (powdered AND regular)
Any other sort of cake decorations you may like! (sprinkles, colored sugar, etc.)
Bring cream to a boil and then pour directly over chocolate chips. Cover and set aside until chocolate chips melt (stir after uncovering to make sure all chocolate chips melt). Stir in Grand Marnier and admire the pretty, shiny color! Re-cover and set in fridge until it hardens (you can also put it in an ice bath and stir until it's practically unstir-able!). Take a tiny ice cream scoop and scoop out truffles into little balls (you can also use two teaspoons; one to scoop, and the other to push off of the other spoon from the back). Run your hands under very cold water and roll the truffles between your palms until they are circular and smooth (you'll have to keep running your hands under water, OR you could put an ice bath in a small bowl next to you!). Then, place each of your toppings in a different dish. Roll the truffles around in 1 topping only until they are fully covered, and alternate!
Makes: about 10 truffles. Triple or quadruple this recipe if you're cooking for a holiday party!
Credits: This recipe was inspired from foodnetwork. com from the show How to Boil Water. Photo is from taste.com (not my actual tuffles...my photography sucks).