Ingredients 60g unsalted butter
3 tablespoons thickened cream
250g good quality milk or dark chocolate, chopped
2 tablespoons of Grand Marnier (or your choice of liqueur)
1 teaspoon finely grated orange rind
1 tablespoon oil
Combine butter and cream and bring to boil over medium heat. Remove from stove.
Stir in chocolate, liqueur and orange rind and continue stirring until smooth
Pour mixture into a shallow dish and chill for approximately 2 hours or until firm
Line a plate or baking tray with greaseproof paper or aluminium foil. Shape mixture into small balls using a teaspoon or melon baller. Place on plate / tray and child for 30 minutes
Melt remaining chocolate in a double boiler or microwave oven, stirring until smooth.
Drop balls, one at a time into melted chocolate. Using 2 forks, lift balls out of the chocolate and transfer back onto plate / baking tray. Chill until set.
Note: You can also sprinkle with crushed nuts or desiccated coconut before chocolate sets.