• 50g Full cream butter
• 500g. Quality chocolate, broken into small pieces
• 8 Tsp Grand Marnier
• 4 egg yolks
• 1 1/4 cup confectioner's sugar
• 2 Tsp. chopped orange zest
• 200g Hazelnut meal.
• 100g Cocoa powder

Melt the butter and chocolate in a double boiler stir constantly until smooth and melted. Set aside. In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add liquer and continue to beat until thick. With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed then stir in 1/2 the hazelnut meal, orange zest. Cover with plastic wrap and refrigerate for two hours. Place the hazelnut meal and cocoa powder  in a bowl. If you're going to have more than one, use separate bowls. Some more coating choices are: toasted coconut, chopped nuts,  powdered chocolate, crushed Oreo Cookies. Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper. Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.