8 oz (240 g) quality dark chocolate (minimum 70% cacao)
1/4 cup (60 ml) heavy cream
1/2 oz butter, softened
2 tsp orange zest
2 tsp Grand Marnier or other orange liqueur (optional)
cocoa powder for dusting
Chop the chocolate and place it in a glass bowl. Set aside.
Place the cream in a small saucepan and bring it to simmering point. Using a Chef Remi Thermometer, check the temperature. Once the cream has reached 185°F, remove from the heat and let stand for 30 seconds. Check the temperature again and when the thermometer shows 160°F, pour the cream over the chopped chocolate.
Stir until the mixture become smooth and creamy. Add the butter and combine. Add the orange zest and orange liqueur and mix until combine. Cover with plastic wrap and chill for minimum 6 hours or overnight.
Place the cocoa powder on a plate. Take 1 tsp of mixture and roll into a ball. Then roll the ball in cocoa powder, to coat. Chill for 30 minutes or until completely firm.