Best 12 Cran Marnier Truffles Recipes

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Indulge in a symphony of flavors with our delectable Cran-Marnier Truffles, a perfect blend of sweet, tangy, and boozy notes. These exquisite truffles boast a rich ganache center infused with the essence of orange liqueur, encased in a layer of luscious dark chocolate. Each bite is a delightful explosion of flavors, leaving a trail of lingering delight.

Accompanying this star of the show are three additional truffle recipes that will tantalize your taste buds:

- **Chocolate Truffle Truffles:** A classic indulgence, these truffles feature a velvety chocolate ganache center enveloped in a luxurious chocolate shell, providing a harmonious balance of sweetness and richness.

- **Peanut Butter Truffles:** A delightful twist on a classic, these truffles combine the irresistible flavors of peanut butter and chocolate, creating a luscious and creamy filling encased in a decadent chocolate shell.

- **Champagne Truffles:** Experience the essence of celebration with these elegant truffles, featuring a sparkling champagne ganache center coated in a layer of white chocolate, resulting in a sophisticated and bubbly treat.

Whether you're seeking a special dessert for a romantic evening, a festive treat for holiday gatherings, or simply a delightful indulgence to satisfy your sweet cravings, these truffle recipes offer a range of flavors to suit every palate.

Let's cook with our recipes!

GRAND MARNIER TRUFFLES



Grand Marnier Truffles image

Rich and Creamy Grand Marnier Truffles are made with just 8 simple ingredients.

Provided by Ashley Manila

Categories     Dessert

Time 4h40m

Number Of Ingredients 7

1 pound (454g) dark chocolate (finely chopped )
1 cup (227ml) heavy cream (aka whipping cream)
6 tablespoons (85g) unsalted butter (room temperature, cut into small cubes )
1/4 cup (57ml) Grand Marnier
1/2 cup (42g) cocoa powder (sifted )
24 ounces (567g) dark chocolate (finely chopped )
flaky sea salt

Steps:

  • Place the chopped chocolate in a medium-sized heatproof bowl. Set aside until needed.
  • In a small saucepan over medium heat, bring the cream to a boil. As soon as it begins to boil, remove the cream from heat.
  • Pour the hot cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Then whisk until smooth.
  • Stir in the butter and Grand Marnier and vigorously whisk until smooth and shiny.
  • Set aside and cool to room temperature. Then tightly cover the bowl with plastic wrap and refrigerate for 2 and ½ hours or until firm enough to scoop.
  • Place the cocoa powder in a wide shallow dish and set aside.

GRAND MARNIER TRUFFLES



Grand Marnier Truffles image

Add a tropical, citrus-y flavor to our Classic Truffles by adding Grand Marnier or other orange-flavored liqueur.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 5

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound 2 ounces finely chopped semisweet chocolate, plus 12 ounces more for dipping
6 tablespoons Grand Marnier (or other orange-flavored liqueur)

Steps:

  • Very finely chop 12 ounces semisweetchocolate, and sift to remove powderyresidue; set aside in a small bowl. In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir Grand Marnier into theganache.
  • Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
  • After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
  • Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
  • Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved choppedchocolate. With yourclean hand, cover truffle with chocolate. Letsit in bowl 20 seconds.
  • Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

GRAND MARNIER CHOCOLATE TRUFFLES WITH PISTACHIOS



Grand Marnier Chocolate Truffles With Pistachios image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 18 to 24 truffles

Number Of Ingredients 7

12 ounces bittersweet or semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
1 teaspoon vanilla extract
1/4 cup Grand Marnier
Chopped pistachios, for coating

Steps:

  • Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
  • Whisk in the vanilla extract and the Grand Marnier. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  • Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in chopped pistachios. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

FRENCH KISS TRUFFLES



French Kiss Truffles image

These truffles are so impressive that they won first place at the Wisconsin State Fair. The two-tone creamy candies combine an orange-flavored white chocolate and milk chocolate. -Gerry Cofta, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 8

8 ounces white baking chocolate, chopped
2/3 cup heavy whipping cream, divided
1/2 teaspoon grated orange zest
1/4 teaspoon orange extract
8 ounces milk chocolate, chopped
COATING:
12 ounces semisweet chocolate, chopped
Additional milk and white baking chocolate, melted

Steps:

  • Place white chocolate in a small bowl. In a small saucepan, bring 1/3 cup cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in orange zest and extract., Place milk chocolate in another small bowl. In same saucepan, bring remaining cream just to a boil. Pour over milk chocolate; whisk until smooth. Cool both mixtures to room temperature, stirring occasionally. Refrigerate until firm., To form centers, take 1-1/2 teaspoons of each chocolate mixture and shape into a two-tone ball, about 1 in. round. Place on waxed paper-lined baking sheets; cover and refrigerate at least 1 hour., In a double boiler or metal bowl over simmering water, whisk semisweet chocolate until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; drizzle with additional chocolate as desired. Refrigerate until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 145 calories, Fat 10g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 9mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY ORANGE TRUFFLES



Cranberry Orange Truffles image

Homemade truffles are a delicacy my family looks forward to every holiday. We love the combination of tart cranberries and rich chocolate-and the orange and almond put this recipe over the top. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 3 dozen.

Number Of Ingredients 9

12 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
4 large egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract
COATING:
12 ounces white candy coating, chopped
1 ounce bittersweet chocolate, melted

Steps:

  • In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon., Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., In a microwave, melt candy coating; stir until smooth. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets and drizzle with bittersweet chocolate. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 138 calories, Fat 9g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE TRUFFLES



Chocolate Truffles image

You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. -Darlene Wiese-Appleby, Creston, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 4

3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Optional coatings: Chocolate sprinkles, Dutch-processed cocoa, espresso powder and cacao nibs

Steps:

  • In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

GRAND MARNIER CHOCOLATE TRUFFLES



Grand Marnier Chocolate Truffles image

Make and share this Grand Marnier Chocolate Truffles recipe from Food.com.

Provided by seahorse73

Categories     Candy

Time 23m

Yield 60 truffles

Number Of Ingredients 8

1/2 lb good bittersweet chocolate, such as lindt
1/2 lb good semisweet chocolate, such as ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon brewed coffee
1/2 teaspoon good vanilla extract
confectioners' sugar
cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife.
  • Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils.
  • Turn off the heat and allow the cream to sit for 20 seconds.
  • Pour the cream through a fine-meshed sieve into the bowl with chocolate.
  • With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
  • Whisk in the Grand Marnier, if using, coffee, and vanilla.
  • Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
  • Refrigerate for 30 minutes, until firm.
  • Roll each dollop of chocolate in your hands to roughly make a round ball.
  • Roll in confectioners' sugar, cocoa powder, or both.
  • These will keep refrigerated for weeks, but serve at room temperature.

Nutrition Facts : Calories 32.7, Fat 3.5, SaturatedFat 2.1, Cholesterol 5.4, Sodium 2.4, Carbohydrate 1.2, Fiber 0.6, Protein 0.6

GRAND MARNIER TRUFFLES



Grand Marnier Truffles image

Make and share this Grand Marnier Truffles recipe from Food.com.

Provided by AshleyP

Categories     For Large Groups

Time 2h

Yield 18 truffles, 18 serving(s)

Number Of Ingredients 9

12 ounces dark-as-night chocolate, at least 70% cocoa
2/3 cup heavy cream
1 1/2 tablespoons Grand Marnier or 1 1/2 tablespoons Cointreau liqueur
1 teaspoon orange zest
1 tablespoon butter
1 pinch salt
1/2 cup cocoa powder, for rolling
12 ounces chopped bittersweet chocolate, plus 2 oz, for tempering
candied orange, peels slivered (recipe below) or minced orange, peels (recipe below)

Steps:

  • With a sharp knife, chop chocolate into pea-sized chunks, and remove to a medium-sized metal bowl.
  • In a small saucepan, combine cream, orange zest, and orange liquor and bring just to a boil. Remove from heat immediately. Pour cream mixture over chocolate, stir to combine. Add butter and salt. Stir until mixture is smooth and a ganache forms. Pour into a nonstick cake pan, an 8-inch round or a 12-by-6 inch rectangular pan, and refrigerate for at least an hour, up to three, until the ganache hardens.
  • When the ganache is ready, use two spoons to begin to shape the ganache into balls. You do this so the truffles will be easier to roll into balls later. The size of the truffles is up to you. Mine are about a third of an ounce each. Place each measured-out truffle on a baking sheet lined with wax paper.
  • Refrigerate truffles for five to ten minutes, enough time to allow them to firm up again. Meanwhile, fill a large ziplock bag with ice. It's good to have ice nearby while you roll the truffles, to keep your hands cool and the truffles from melting. With the palms of your (iced) hands, roll each truffle into a smooth ball.
  • You'll make a mess, but trust me: this is just about the tidiest method I've found, and I've tried it all. Remember: spoon, refrigerate, ice, roll. Pour about 1/2 cup unsweetened cocoa powder into a bowl, and roll each truffle in it. This will smooth over any rough edges. You can stop here. They're done.
  • Or you can get fancy. You can dip the truffles in more chocolate and top them with candied orange peels. Labor intensive, but never a bad idea. Here's what you do: In a double boiler, heat another 12 oz dark chocolate, stirring frequently, until just melted. Remove from heat. Add another 2 oz chopped dark chocolate, and stir until the fresh chips melt and the chocolate begins to cool and thicken.
  • This is called tempering the chocolate. It produces a chocolate that will harden to be snappy and shiny, like all really good chocolate is at room temperature.
  • If you're using a candy thermometer, once the chocolate reaches 88 degrees, it's ready.
  • With a fork, lower the rolled truffles into the melted chocolate. Lift them out quickly, and allow some of the excess chocolate to drain off the truffle before removing to a baking sheet lined with wax paper.
  • Sprinkle the dipped truffles with minced candied orange peels, or place a slivered orange peel on top. Your choice! Once the chocolate hardens, you can melt the rough edges down on a warm pan or plate.

GRAND MARNIER CRANBERRY TRUFFLES



Grand Marnier Cranberry Truffles image

I bet you have a can of cranberry sauce in your pantry! This is a great way to use it. Make these flavorful truffles that are and tender and so good. Great for the holidays or anytime. Try adding some very finely minced candied ginger for a nice kick. Can be frozen and brought to room temperature, Re-coat with cocoa and serve.

Provided by Rita1652

Categories     < 60 Mins

Time 33m

Yield 40-50 truffles, 20-30 serving(s)

Number Of Ingredients 8

1 cup cranberry sauce
2 tablespoons butter
3 1/2 cups chocolate chips
1 teaspoon orange zest
1/4 cup Grand Marnier
1 teaspoon candied ginger, Very finely minced (optional)
2 -4 tablespoons cocoa
1/2 teaspoon orange zest

Steps:

  • Heat sauce and butter till warmed and melted.
  • Add chips and stir till combined and smooth.
  • Add Grand Marnier and zest. Add optional ginger for a nice kick! Stir till all smooth.
  • Chill till firm.
  • Meanwhile toss zest into cocoa, Place in a large zip lock bag set aside.
  • When ganache is firm cut or scoop an amount to make large marble sized truffles.
  • Shake a couple at a time in cocoa to coat and reshape. Place into candy cup holders. Continue till all are coated.
  • Serve at room temperature.

Nutrition Facts : Calories 174.1, Fat 10, SaturatedFat 6, Cholesterol 3, Sodium 15.4, Carbohydrate 24.3, Fiber 2, Sugar 21.3, Protein 1.4

MOCHA TRUFFLES



Mocha Truffles image

Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5-1/2 dozen.

Number Of Ingredients 6

2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

Steps:

  • In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 11mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

RICH TRUFFLES WITH A HINT OF GRAND MARNIER



Rich Truffles With a Hint of Grand Marnier image

These are very rich and easy to make. This works best with cool room and hands. Can be easily doubled!

Provided by Rita1652

Categories     Candy

Time 25m

Yield 24 truffles

Number Of Ingredients 5

1/2 lb semisweet chocolate, chopped use the best chocolate you can
1/2 cup heavy cream
1 tablespoon sweet butter
1/8 cup Grand Marnier
cocoa powder or powdered sugar, for dusting

Steps:

  • Heat cream and butter over medium heat add chocolate remove from heat stirring till melted and smooth adding the Grand Marnier stirring all the time.
  • If it lumps up it will smooth out keep stirring.
  • Cover and cool in the refrigerator 4 hours or over night till firm.
  • Using a melon baller or teaspoon making 3/4 inch size balls rolling into cocoa or sugar.
  • I like to put them into the mini paper or foil muffin cups.
  • Nice for a gift giving.

Nutrition Facts : Calories 68.7, Fat 7.3, SaturatedFat 4.5, Cholesterol 8.1, Sodium 4.2, Carbohydrate 3, Fiber 1.6, Sugar 0.1, Protein 1.3

Tips:

  • To achieve a smooth and creamy ganache, ensure the chocolate and cream are heated to the correct temperature. Chocolate should reach 115°F (46°C), while cream should reach 185°F (85°C).
  • Chill the ganache thoroughly before rolling it into truffles. This will help them hold their shape and make them easier to coat in the chocolate.
  • For a professional touch, temper the chocolate before coating the truffles. This will give the chocolate a glossy finish and prevent it from melting too quickly.
  • If you don't have a candy thermometer, you can test the temperature of the chocolate and cream by dropping a small amount into a glass of cold water. If it forms a firm ball, it's ready.
  • Feel free to experiment with different liqueurs to create your own unique flavor combinations. Some popular options include Grand Marnier, Cointreau, and Kahlua.
  • Store the truffles in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months.

Conclusion:

Cranberry Marnier truffles are a delightful and elegant treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their rich chocolate flavor, tangy cranberry filling, and hint of orange liqueur, these truffles are sure to impress your friends and family.

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