In a deep bowl, place 250 grams of semi-sweet chocolate.
Heat the cream in a pot over medium heat until it boils, then pour it over the chocolate. Cover the bowl with a plate and let the chocolate melt for 5 minutes.
Using a whisk, beat the chocolate and cream until you have a shiny and homogeneous mixture. Add the Grand Marnier and beat a little more.
Cover the bowl and allow the chocolate to harden for 2 hours in a cool place.
Prepare a baking sheet with wax paper. Use a spoon to place chocolate balls on the paper.
Cool your hands in cold water and make balls with each little mound of chocolate.
Melt the remaining semi-sweet chocolate in a double boiler and coat the truffles. Refrigerate for 30 minutes.
Melt the white chocolate in a double boiler and decorate the truffles with a spoon and sprinkle the peppermint candy. Refrigerate for 30 more minutes or until ready to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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