Chocolate Truffles

Recipe Instructions Pour the cream into a small, heavy saucepan and bring it to a boil over medium-high heat. Boil until reduced by half, about 4 minutes. Remove the pan from the heat, stir in the Grand Marnier and the chocolate pieces, then return the pan to low heat. Stir until the chocolate melts, about 3 or 4 minutes. Remove the pan from the heat and whisk in the butter. When the mixture is smooth, transfer it to a shallow bowl and refrigerate until firm but moldable, about 40 minutes. Spread the cocoa powder on a plate. Scoop up the chocolate with a small spoon and form it into 1-inch balls by rolling it between the palms of your hands. Roll the truffle balls in the cocoa, adding more if necessary. Place on a baking sheet, cover lightly with waxed paper and refrigerate. Remove from the refrigerator 20 minutes before serving. This recipe yields about 24 truffles. Per truffle: 70 calories, 6g carbohydrate, 1g protein, 5g fat, 10mg cholesterol.