GRAND MARNIER CHOCOLATE CUPS

FOR THE CHOCOLATE CUPS:
4 oz Fine-quality bittersweet chocolate, chopped, divided use
FOR THE GRAND MARNIER-CHOCOLATE FILLING:
8 oz. semi-sweet chocolate, very finely chopped
2/3 cup heavy (whipping) cream
3 tablespoons plus 1 teaspoon Grand Marnier

TO MAKE THE CHOCOLATE CUPS:
Melt 2 oz. bittersweet chocolate over very small heatproof bowl over hot, not simmering, water over low heat, stirring often with rubber spatula. Stir until smooth. Remove from pan of water; cool to slightly less than body temperature.

Using a small brush, about 3/4 long, brush a thin layer of melted chocolate into 1 or 1 1/2-inch sturdy paper or foil candy cup. Be sure to cover each cup without leaving any holes and no drips of chocolate onto outside of cup. Set cups on trays lined with foil: refrigerate about 12 minutes or freeze 7 minutes, or until set.

Melt remaining 2 oz. bittersweet chocolate as above; cool to slightly less than body temperature. Repeat coating on chilled cups, handling them as possible. Refrigerate about 15 minutes or until set.

TO MAKE THE GRAND MARNIER-CHOCOLATE FILLING:
Put semisweet chocolate in a heatproof medium bowl.

Bring cream to a full boil in a small heavy saucepan over medium-high heat. Pour cream over chocolate all at once. Stir with a whisk until smooth; cool to room temperature.

Gradually whisk in Grand Marnier. Cover with plastic wrap, refrigerate about 30 minutes or until cold but not set.

Whip mixture at high speed, scraping down occasionally, about 3 minutes or until lightened in color.

Using a pastry bag and medium star tip, fill each Chocolate Cup with a large rosette of Grand Marnier-Chocolate Filling. If desired, set a piece of candied orange peel on center of rosette.

Refrigerate about 1 hour or until set. Candies can be kept in an airtight container up to 1 week in refrigerator.

Serve in foil candy cups or gently peel off paper.

Source: Chocolate Sensations by Faye Levy