In a medium saucepan over medium high heat, combine butter and cream. Bring to the boil and remove from heat.
Stir in 125g chopped chocolate, Grand Marnier and orange rind; continue stirring until smooth.
Pour truffle mixture into a shallow baking dish. Chill until firm, about 2 hours.
Line a baking tray with greaseproof paper. Shape chilled truffle mixture using rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking tray. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 125g chocolate with the oil, stirring until smooth. Cool to lukewarm.
Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking tray. Chill until set.
Used different ingredients.
Made these last night. Oh My God Are They Good!!! Had a bit of a hard time getting the filling to chill stiff enough. But they turned out great. I also made a batch with Kahlua and instant coffee and they were good as well. - 21 Jul 2008
The flavour of the filling is very good! I would *not* recommend adding oil to the chocolate used for coating as it slows it from hardening. Also, do not be tempted to freeze the filling... the chocolate shell will crack if the filling is frozen! - 21 Jul 2008
Very delicious and easy! I made these to give as homemade Valentine's Day candy. I would make the following recommendations to the recipe: double the recipe, I ended up with 28 very small chocolates. I would double the recipe and make larger balls. I had trouble getting my filling to get firm enough. Even after 2+ hours of chilling it wasn't firm enough to roll. So I scooped out the size balls I wanted onto a lined baking tray, then placed them in the FREEZER for 30 minutes, then I rolled them into balls, and "froze" for another 15 minutes longer before rolling them in the cooled chocolate coating. - 21 Jul 2008