Recipe: Millie's Truffles (using egg yolks, chocolate and Grand Marnier)

MILLIE'S TRUFFLES

1/2 cup unsalted butter
4 ounces milk chocolate
4 ounces semisweet chocolate
2 tablespoon confectioners' sugar
3 egg yolks, beaten
2 tablespoons Grand Marnier (or other liqueur)
Unsweetened cocoa powder

Combine the butter, milk chocolate and semisweet chocolate in a double boiler. Cook until blended, stirring frequently. Stir in the confectioners' sugar.

Stir in a small amount of the hot mixture into the egg yolks; stir the egg yolks gradually into the hot mixture. Stir in the liqueur.

Spoon into a nonmetal dish. Chill, covered, for 12 to 24 hours.

Shape into 1-inch balls; roll the truffles in cocoa powder. (Store in refrigerator.)

Makes 1 1/2 dozen
Source: Great Lake Effects by The Junior League of Buffalo, New York