GRAND MARNIER TRUFFLES

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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.

EMMANUEL DANIEL
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Avoid these Grand Marnier truffles at all costs. They're a waste of time and money.


Adzo Mwansa
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These Grand Marnier truffles are the worst truffles I've ever had. They were tasteless and the texture was like rubber.


Noman Joiya
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These Grand Marnier truffles were a disappointment. They were dry and crumbly, and the orange liqueur flavor was artificial.


Joseph Ray Medina
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These Grand Marnier truffles need more orange flavor. The chocolate overpowered the orange liqueur.


agyei samuel
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I don't think these Grand Marnier truffles are worth the effort. They're not that special and they take too long to make.


Albert Campos
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These Grand Marnier truffles could be better. The chocolate was good, but the orange liqueur flavor was weak.


James Ursino
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I was expecting these Grand Marnier truffles to be more flavorful, but I was disappointed. They were just okay.


Erin Taylor
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I found these Grand Marnier truffles to be a bit too sweet for my taste. I think I would have preferred them with a little less orange liqueur.


Mohsin Mughal
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These Grand Marnier truffles are rich and decadent, but they're not too heavy. They're the perfect treat to satisfy your sweet tooth.


Choyon Hussain
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These Grand Marnier truffles have quickly become one of my favorite desserts. They're so easy to make and they taste amazing.


Herry son
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These Grand Marnier truffles are the perfect dessert for special occasions. They're elegant and delicious, and they're sure to impress your guests.


Megan Peters
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The combination of chocolate and orange in these Grand Marnier truffles is heavenly. The orange liqueur really enhances the flavor of the chocolate.


jibril odawaa
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I love how easy these Grand Marnier truffles are to make. They're the perfect last-minute dessert when you're short on time.


Alex Medina villa
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These Grand Marnier truffles are the perfect sweet treat. They're rich and chocolatey, with just the right amount of orange flavor. I highly recommend this recipe!


Ugochi Ogbuehi
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I've tried many different truffle recipes, but these Grand Marnier truffles are by far my favorite. The orange liqueur adds a unique and delicious flavor that I can't get enough of.


Abubakar Musam
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I made these Grand Marnier truffles for a party and they were a huge success. Everyone loved them! They're the perfect dessert for any occasion.


Engr Mostafizar rahman
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I'm not a very experienced cook, but I was able to make these Grand Marnier truffles with ease. They turned out beautifully and tasted even better. I'm so glad I tried this recipe!


Merciful Servant Of Islam
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I love chocolate truffles, and these Grand Marnier truffles are some of the best I've ever had. They're rich and decadent, with a perfect balance of chocolate and orange flavor. I will definitely be making these again.


Gothjoker666
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These Grand Marnier truffles were a hit at my party! They were so easy to make and they tasted delicious. The perfect combination of chocolate and orange liqueur.