Cran Marnier Truffles Recipes

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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.

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

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

8 ounces bittersweet chocolate (at least 61 percent cacao), chopped
1/2 cup heavy cream
1 tablespoon Grand Marnier or other orange-flavored liqueur
1/4 teaspoon coarse salt
Unsweetened cocoa powder, for rolling

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.

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.

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2014-12-09 Refrigerate truffles for 15 minutes once formed. Spread some cocoa into a shallow dish (don’t forget to sift it!), preferably one with sides. If using confectioners’ sugar, spread it in a separate dish. Spread truffles (maybe 10 at a time) into each vessel and shake the vessel to coat the truffles.
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  • Bring cream to a boil, keeping an eye on it constantly. Break chocolate into small chunks and place in a heat-safe bowl. Pour cream over chocolate, push chocolate chunks down with a spatula so they are submerged, and let sit for 3 minutes — cover bowl with a plate to trap the heat.
  • Remove the plate and stir the cream and chocolate together until smooth. (If the mixture isn’t smooth, you may need to place the bowl over simmering water (or use a double boiler) to melt the cream and chocolate together further.)
  • Add liqueur (1 to 2 tablespoons to taste) and 1/4 teaspoon salt off the heat, and stir until smooth. Taste. Add another 1/4 teaspoon salt if you wish. Spread mixture into prepared pan, then refrigerate it for about 30 minutes or until almost hard.


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  • Combine cream, butter, and corn syrup in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Add 1 2/3 cups chocolate and liquor (do not stir); let stand 1 minute. Gently swirl pan until smooth. Pour into a bowl; chill, stirring every 15 minutes, until thick enough to hold shape (about 45 minutes). Using 2 spoons, shape the mixture into 1-inch balls (about 2 teaspoons each) and place on wax paper–lined plates. Refrigerate until chilled (15 minutes).
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  • In a small heavy saucepan cook and stir dark chocolate and whipping cream over low heat until chocolate is melted and mixture is smooth. Transfer chocolate mixture to a medium mixing bowl. Cool for 20 to 30 minutes. Meanwhile, line a tray or baking sheet with parchment paper; set aside.
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