12 ounces, weight Bittersweet Chocolate
6 ounces, weight Semisweet Chocolate
3 Tablespoons Unsalted Butter, Softened
1 cup Heavy Cream
1 Tablespoon Orange Zest
3 Tablespoons Grand Marnier
1/2 cups Unsweetened Cocoa Powder
Finely chop up chocolate and place in a heatproof bowl along with the butter. In a small saucepan, bring the heavy cream and orange zest to a boil over medium heat. Pour through a fine mesh strainer over the chocolate and let the mixture sit for about a minute. Whisk the chocolate until smooth and completely melted then add in the Grand Marnier. Pour the mixture into a 8x8 inch baking dish and allow to come to room temperature, then place in the fridge for about an hour until the ganache has firmed up. Use a melon baller to scoop the ganache and shape into balls by rolling between the palms of your hands. Place onto parchment paper and let the truffles sit until they are firm enough to handle, then roll in cocoa powder to coat.