-
1
Bring cream to simmer in heavy medium saucepan over medium heat.
-
2
Add chocolate and stir just until melted and smooth.
-
3
Add butter and stir until melted.
-
4
Remove from heat.
-
5
Stir in Grand Marnier and orange peel.
-
6
Pour mixture into 8x8x2-inch glass baking dish.
-
7
Refrigerate until mixture is firm enough to shape, about 1 hour 30 minutes.
-
8
Line baking sheet with foil.
-
9
Using scant 2 tablespoonfuls for each truffle, spoon 16 mounds of chocolate mixture onto prepared sheet.
-
10
Using 2 serving teaspoons to form eggs and holding 1 teaspoon in 1 hand and second teaspoon in other hand, scoop 1 mound of chocolate from the first spoon to the second.
-
11
Scoop chocolate from 1 spoon to the other several times, running spoon over surface of mounded chocolate to smooth oval as much as possible.
-
12
Using palms of hands, roll chocolate mound into egg shape, smoothing surface as much as possible (surface will not be completely smooth).
-
13
Place on plate.
-
14
Repeat with remaining chocolate mounds.
-
15
Refrigerate chocolate eggs until firm, about 45 minutes.
-
16
Working in batches and using table knife or fingers, smooth surface of chocolate eggs again, if necessary.
-
17
Chill until firm, about 15 minutes.
-
18
Sift cocoa powder over chocolate eggs, covering completely.
-
19
Cover and refrigerate.
-
20
(Can be made 3 days ahead.
-
21
Keep refrigerated.)
