If you wish to try them, follow the recipe here, substituting Grand Marnier for Kahlua. Mind you, they would be very good with Kahlua as well!
I tried baking them different ways – spooning out small amounts on a baking sheet, and also simply baking them as normal in a baking pan and then cutting them into very small squares. I think the latter method is definitely easier!
To enrobe them, melt some chocolate to 31C or so, and use a fork to dip in the cooled, cut brownie pieces. Leave them on a non-stick sheet to cool. If you know how to temper the chocolate, so much the better (they will last longer and not discolour).
Use good quality chocolate, and I would suggest adding a little bit of vegetable oil (I think grapeseed is best and used about 5% of the chocolate volume) to thin the chocolate. This helps you avoid making the chocolate shell too thick.
For good measure, I drizzled the cooled, enrobed chocolate brownies with some melted white chocolate.
We’ll soon find out if our customers think they are a tasty as I do!