1. Place the chocolate in a large stainless steel bowl.

2. Heat the cream and sugar until boiling. Make sure the sugar is fully dissolved.

3. Add the boiling cream to the chocolate. Using a spatula, mix in a circular motion, always turning in the same direction, to create a shiny core.

4. When the ganache reaches 35°C – 40°C, add the butter and Grand Marnier. Cover and let crystallize for several hours.

5. Using a spoon, scoop out balls of ganache and roll them gently between your hands. Set aside.

6. Melt the 100 g of milk chocolate. Let cool for a few minutes.

7. Using a fork, dip the balls of ganache into the melted chocolate.

8. Toss the balls into a bowl containing cocoa powder; shake to coat evenly.

9. Place the truffles on a plate; refrigerate for a few hours and store in the refrigerator.