Two Toned Truffles

1. 1

   TO MAKE WHITE CENTER, combine corn syrup and cream in a small saucepan.

2. 2

   Bring to a boil.

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   Remove heat and add white chocolate.

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   Leave stand few minutes until white chocolate melts and, if necessary return to low heat.

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   Pour mixture into a medium bowl lined with foil.

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   Chill until firm.

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   Form mixture into 6 balls.

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   Freeze until firm.

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   TO MAKE CHOCOLATE COATING, melt butter in a small saucepan on low heat.

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    Add semisweet chocolate; remove heat.

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    Stir until smooth.

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    Add cream and Grand Marnier.

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    Chill until slightly firm.

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    To assemble truffles, divide semisweet chocolate mixture into 6 balls.

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    Flatten each ball.

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    Wrap around white chocolate ball.

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    Roll between hands to form an even surface.

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    Roll balls in cocoa.

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    Freeze until firm.

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    Wrap each ball in plastic wrap and then in foil.

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    Store in freezer up to 8 weeks.

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    TO SERVE, CUT EACH FROZEN BALL IN 1/2, USING A KNIFE DIPPED IN BOILING WATER.

23. 23

    DIVIDE EACH 1/2 INTO 3 WEDGES.

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    Place in small paper cases, white side up.

25. 25

    Chocolates & Petits Fours.

No additional tips available.