Break chocolate into small pieces and put in a pan with the cream and the Grand Marnier. Bring slowly to a light boil while mixing to combine the ingredients. Remove from the heat and let cool down at room temperature first. Then in the fridge for 2 hours. That mixture is called a "ganache." You want the ganache to be just thick enough to form the truffle balls.

Prepare three bowls with the shredded coconut, sesame seeds, and almonds in each of them. Take a small knob of the mixture in the palm of your hand and roll it with your other hand to shape it into a ball. Roll the truffle into one of the three bowls to cover the surface with one of the three ingredients. Place on parchment or wax paper. Leave in the fridge before serving.