2 cups heavy cream
21 ounces bittersweet chocolate, finely chopped
Splash Grand Marnier
16 ounces white chocolate, tempere
If you have extra ganche, you can make truffles. Let the ganache cool until it is the consistency of toothpaste. Then roll it into balls. Use a chocolate dipping fork to dip the ganche balls in tempered chocolate until completely covered. Set the dipped truffles on a parchment paper lined sheet pan until set.