1 2/3 cups heavy cream
7 TBS. butter
1 pound semi-sweet chocolate, cut or broken into pieces
2 TBS. Grand Mainer (or to taste)
cocoa powder for dusting
Melt butter and cream in a saucepan over medium heat. Stirring constantly, turn up the heat and let it come just to a boil. Remove from heat and add the chocolate. Stir until completely melted, thickened and cooled somewhat. Stir in the Grand Mainer Cover mixture and chill until thickened (at least 2 hours). Stir 3 or 4 times as it cools and hardens.
To form truffles: Scoop up portions of chocolate with a spoon. Dust a working surface and hands with cocoa. Roll the chocolate between your hands to make balls. Roll the balls in cocoa and refrigerate them again immediately. Makes 50. May also roll in finely chopped nuts or ground chocolate.