1 cup (250 ml) 35% whipping cream

12 oz (360 g) semisweet or milk chocolate, chopped

2 tablespoons (30 ml) Grand Marnier (optional)

In a saucepan, heat the cream until it is almost boiling, small bubbles will appear around the cream.

Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the Grand Marnier and stir to blend. Pour the mixture into a bowl, let cool at room temperature for about 30 minutes. Refrigerate for 30 minutes.

The preparation should be cool and thick but pourable. Whip with an electric mixer until it is like very stiff whipped cream.

With a spoon, take about 15 ml (1 tablespoon) of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Place on parchment paper. Let stand for one hour. Roll the truffles in the chosen coating. Store in a cool place.

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