1 tablespoon  (20ml) Grand Marnier or Cointreau (optional)
Instructions
Heat cream in a very small saucepan or microwave and boil until it reduces by half. Stir in the liqueur if using. Pour over broken white chocolate in a dry heatproof bowl and either microwave for 1-2 minutes on 50% power until chocolate has melted; or place over a saucepan of simmering water until chocolate has melted. Do not overheat the chocolate.
Stir until combined but do not overbeat. Refrigerate and stir occasionally until it is firming up evenly.
Put into a piping bag with a plain wide nozzle and pipe into the round petite silicon  moulds. Alternatively spoon in. Level off any excess with a spatula. Refrigerate until firm then turn out.
Notes
Lyndey’s Note: If for some reason your chocolate mixture seizes, add a little more very hot cream.
