Indulge in a luxurious treat with these delectable Grand Marnier Chocolate Truffles, a symphony of flavors that will tantalize your taste buds. These handcrafted truffles seamlessly blend the rich, velvety texture of dark chocolate with the aromatic essence of Grand Marnier, a renowned orange liqueur, creating a harmonious balance of bittersweet and citrusy notes. Each truffle is meticulously coated in a delicate layer of cocoa powder or chopped pistachios, adding a touch of visual appeal and textural contrast. With just a few simple ingredients and easy-to-follow instructions, you can create these exquisite confections at home, making them a perfect gift for loved ones or an indulgent treat for yourself.
This article offers variations of the classic Grand Marnier Chocolate Truffles, catering to diverse preferences and dietary requirements. For those who prefer a more intense chocolate experience, the recipe for Dark Chocolate Truffles with Grand Marnier Ganache delivers a decadent combination of dark chocolate and Grand Marnier. Pistachio lovers will delight in the Pistachio-Orange Chocolate Truffles, where the nutty flavor of pistachios complements the zesty orange notes of Grand Marnier. For a gluten-free indulgence, the Gluten-Free Grand Marnier Chocolate Truffles provide a delicious alternative without compromising on taste and texture. Step-by-step instructions and helpful tips accompany each recipe, ensuring a successful truffle-making experience.
GRAND MARNIER TRUFFLES
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
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.
WHITE CHOCOLATE PISTACHIO TRUFFLES
Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield about 4 dozen
Number Of Ingredients 5
Steps:
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
GRAND MARNIER TRUFFLES
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
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 TRUFFLES
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
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
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
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
CHOCOLATE TRUFFLES
Grand Marnier gives these chocolate truffles a hint of orange flavor. Other liqueurs can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 28
Number Of Ingredients 5
Steps:
- Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
- Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
- Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.
Tips:
- Precise Measurements: Use a kitchen scale to accurately measure ingredients, especially chocolate, butter, and sugar. This ensures consistent results and prevents the truffles from being too soft or too hard.
- High-Quality Chocolate: Opt for high-quality dark chocolate with a cocoa content of at least 70% for the best flavor and texture.
- Tempering Chocolate: Tempering the chocolate will give it a shiny finish and prevent it from melting too quickly at room temperature. You can temper chocolate using various methods, including the double boiler method or the microwave method.
- Chilling Time: Make sure to chill the truffles for at least 2 hours or overnight before rolling them, as this helps them firm up and makes them easier to handle.
- Pistachio Variations: You can use chopped, sliced, or ground pistachios for the coating. Additionally, you can add a teaspoon of pistachio paste to the ganache mixture for a more intense pistachio flavor.
- Decorating: Get creative with your decorations! You can drizzle melted chocolate over the truffles, sprinkle them with cocoa powder, or top them with edible gold leaf for a luxurious touch.
Conclusion:
Grand Marnier chocolate truffles with pistachios are a delightful and elegant treat perfect for special occasions or as a thoughtful gift. With a rich and decadent ganache center, a crisp chocolate coating, and a nutty pistachio crunch, these truffles are sure to impress. Remember to use high-quality ingredients, temper the chocolate properly, and chill the truffles adequately to achieve the best results. Whether you're an experienced chocolatier or a home cook looking to try something new, these truffles are a delicious and rewarding project that will fill your kitchen with the irresistible aroma of chocolate and Grand Marnier. Indulge in the exquisite flavors and textures of these truffles and savor every bite!
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