Delicious Candy - cooking recipe

Ingredients

1 1/2 box powdered sugar, sifted
1 (8 oz.) box coconut
1 stick Parkay margarine
1 c. Eagle Brand milk
1 c. nuts, chopped coarsely
1/4 c. heavy cream
2 Tbsp. Grand Marnier
6 oz. German sweet chocolate
4 Tbsp. butter, softened
powdered unsweetened cocoa for garnish

Preparation

Boil cream until it is reduced to 2 tablespoons.
Remove from heat; stir in Grand Marnier and chocolate.
Return to low heat to melt chocolate.
Whisk in butter.
When mixture is smooth, pour into bowl; refrigerate 1 hour.
When mixture is firm, shape into 1-inch balls.
Roll balls in cocoa.
Store truffles, covered, in refrigerator.
Let truffles stand at room temperature 1 hour before serving.