Christmas Grand Marnier Truffles

Ingredients
7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) Grand Marnier
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)

Method
Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
Cool them in the refrigerator before coating with melted dark chocolate.
Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
You may decorate the truffles with melted white or dark chocolate.
The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.