1

Place cream in a small heavy saucepan over medium-high heat. Bring to a boil and continue to cook until reduced to 2 Tablespoons. Remove from heat. Stir in Grand Marnier and chocolate, and return to low heat. Stir until chocolate melts.

2

Whisk in softened butter. When mixture in smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes. Scoop chocolate up with a teaspoon or small ice-cream scooper, and shape into 1" balls. Roll in cocoa.

3

Store truffles in a tightly covered container in the refrigerator.

4

When ready to serve. Let truffles sit at room temperature for about 30 minutes.