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1
Line baking sheet with heavy-duty foil and grease lightly; set aside.
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2
Combine chocolates, orange peel and salt in work bowl of food processor fitted with the steel knife and chop using 6 on/off turns, then process until mixture is minced, about 30 seconds.
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3
With machine running, pour hot cream through feed tube and blend until chocolate is melted.
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4
Run spatula around inside of work bowl to loosen mixture.
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5
Add Grand Marnier and blend 5 seconds.
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6
Pour onto prepared baking sheet; refrigerate until mixture is cool and chocolate begins to firm, about 30 minutes.
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7
Return to work bowl and process until light and fluffy, about 20 seconds, stopping once to scrape down sides of bowl.
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8
Spoon mixture into pastry bag fitted with plain 1/4 inch tip.
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9
Return to refrigerator until chocolate is thick enough to be piped but is not hard, about 15 minutes.
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10
Pipe mixture onto sheet in 3/4 to 1 inch mounds.
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11
(Truffles can also be shaped with demitasse spoons and gently rounded with fingers.
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12
).
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13
Freeze truffles until completely firm.
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14
For dipping chocolate:.
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15
Melt chocolate with oil in top of double boiler over hot, but not boiling, water.
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16
Maintain chocolate between 100 and 110 degrees.
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17
Line another baking sheet with waxed paper.
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18
Working in cool area (preferably 68 degrees or under),dip frozen truffles into chocolate, one at a time, coating completely.
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19
Arrange on prepared baking sheet and freeze until firm.
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20
Place cocoa powder in a plastic bag.
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21
Add truffles to bag in batches of 20 and shake to coat completely.
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22
Rearrange on baking sheet and freeze.
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23
When completely frozen, transfer to plastic bags; seal airtight.
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24
Store in freezer.
