1/4 cup whipping cream
2 tablespoons Grand Marnier liqueur
6 ounces sweet chocolate, broken up
4 tablespoons sweet butter, softened
Unsweetened cocoa

Preparation Instructions:

1. Boil cream in a small heavy pan until reduced to 2 tablespoons.

2. Remove from heat. Stir in Grand Marnier and chocolate. Return to low heat. Stir until chocolate melts.

3. Whisk in softened butter. When mixture is smooth, pour into a shallow bowl. Refrigerate until firm, about 1 hour.

4. Scoop chocolate up with a teaspoon. Shape into 1 inch balls. Roll the truffle balls in the unsweetened cocoa. Use a cool working surface.

5. Store truffles, covered, in the refrigerator.

6. Let truffles stand at room temperature for 30 minutes before serving.

Tips: If you don't mind using liqueur, there are many types of spirits you can use in this recipe for different flavors. In place of the Grand Marnier try Kahlua, Framboise, or Amaretto liqueurs.

Per serving: 79 calories; 0.5 g protein; 6.4 g fat; 5.0 g carbohydrates; 27 mg sodium.