Instructions: Heat cream to a boil Add melted choc and whisk until smooth. Cool to room temperature. Thoroughly combine cocoa and cinnamon in a small bowl and set aside. Add Grand Marnier to choc mix and whisk to combine. Beat butter into choc mix, bit by bit, until completely incorporated. Chill, covered until firm-at least 8 hours.

Shape the mix into balls, 1 1/2" diameter. Roll each in cocoa-cinnamon mix. Pack in layers in an airtight container and refrigerate or freeze.

They will keep for several months.

Makes about 40 truffles.

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