Method
Melt the chocolate over a bowl of hot water. Bring the cream to boiling point, remove from the stove and stir in the butter. Stir the cream and butter into the chocolate until smooth. Stir in the grand marnier. Refrigerate until firm. Shape into 6 balls. Into softened ice cream whisk in 60mls of grand marnier. Place the ice cream into 6 glasses, drop a truffle into each dish and freeze.
Added on 02 December 2008.
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