Grand Marnier Truffles

/// November 6th, 2013

Grand Marnier Truffles

I love making chocolate truffles at home. It feels so indulgent, ya know? And let’s be honest, a little fancy, too. Especially if you can get your hands on some really quality dark chocolate! I find good chocolate truly makes all the difference when it comes to making creamy truffles.

Grand Marnier Truffles

Today I’m super excited to share with you these simple Grand Marnier laced chocolate truffles. They’re pretty, decadent, and make great gifts for the chocolate lovers in your life. A good thing to keep in mind now that the holidays are a comin’!

Grand Marnier Truffles

These truffles are SUPER rich, not too sweet, and topped with just a kiss of flaky sea salt. I love the way sea salt rounds out sweetness! And it looks pretty sprinkled on top of these dark little rounds of decadence.

Grand Marnier Truffles

I hope you guys will give them a try, even (or especially) if they’re just a gift to yourself! xo

Grand Marnier Truffles Grand Marnier Truffles – Baker by Nature


10 ounces dark chocolate, chopped

2/3 cup heavy cream

5 tablespoons unsalted butter

1/4 cup Grand Marnier

1/2 cup cocoa powder

5 ounces semi-sweet chocolate, chopped

1 teaspoon vegetable or coconut oil

2 teaspoons flaky sea salt


Chop the dark chocolate into very tiny pieces and place in a large heat proof bowl.

Heat the heavy cream and butter in a small saucepan over medium heat until gently simmering. Remove from the heat and pour the mixture over the chopped chocolate ; stir well to combine, whisking until chocolate is completely melted. Gently stir in the grand marnier. Pour the mixture into a small glass baking dish and set in the refrigerator for at least 2 hours.

Using a melon baller, scoop small chocolate balls onto a parchment paper lined sheet pan lined and return to the pan back in the refrigerator for another 45 minutes.

Place the cocoa powder on a large clean plate; set aside.

While the chocolate is setting, combine the 5 ounces of semi-sweet chocolate and the oil into a microwaveable mixing bowl, and microwave for 15 seconds. Stir, and continue to heat on 15 second increments until the chocolate is completely melted and can be whisked smooth.

Remove the truffles from the refrigerator, roll each one in the cocoa powder, and shape into balls by rolling between the palms of your hands. Add more cocoa powder if they get too sticky.

Place truffles, 1 at time, on a small spoon or scoop and roll around in the melted chocolate until coated. Repeat until all truffles are coated. Place coated truffles back on the parchment paper lined baking sheet, and sprinkle with sea salt. Allow truffles to set in a cool dry place for at least 1 hour before serving, or store in an airtight container in the refrigerator. If storing in the refrigerator, bring to room temperature before serving.

72 thoughts on “Grand Marnier Truffles

    1. Jennifer

      OMG, I made these and they are like little shots of chocolate with orange liquor, Absolutely delicious.
      These are for an event on Saturday. I mixed them up yesterday, I left in the bowl overnight in the refrigerator. Rolled them into little balls this morning and put them in freezer for 30 minutes. I then dipped them in chocolate and had no problems.

  1. Stacy | Wicked Good Kitchen

    Just lovely, my dear! Homemade truffles are divine! Great minds think alike…last February, I got ahold of some special edition Grand Marnier Natural Cherry liqueur (look for it this holiday season) and made truffles for Valentine’s Day for hubby. Coming soon to the blog for Christmas! Love your addition of sea salt here. Thanks for sharing, girl! xo

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  5. haleylynmoonflower

    Hi there:) Wondering if the heavy cream could be switched out with coconut milk for a dairy free version? Thank you kindly!

    1. bakerbynature Post author

      Hi Haley-

      Unfortunately I don’t know if that would for sure work, but I think it’s definitely worth a try! Just keep in mind the truffles will have a strong coconut flavor if you use the coconut milk. Let me know if you try it out :)

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  7. Lisa

    ehhhh I hope it’s unsweetened cocoa power…not like hot chocolate sweetened cocoa…I’m on that step now…serving these at a party later…I’ll be highly embarrassed if people start chocking and gagging and pointing at me!!!

  8. Mary Byrne

    Hi Ashley,

    I made these and when I was coating the chocolate became thick…….I couldn’t get it to stick to the truffles……made a second batch……any advice?


    1. bakerbynature Post author

      Hi Mary! Did you try reheating the chocolate for an extra few seconds? Chocolate will harden up after it’s been melted, so sometimes you just need to nuke it in the microwave for 20 seconds to re-melt.

  9. Erin Carr

    This looked wonderful, but I had an extremely hard time making them and just ended up frustrated and throwing my batch away. Everything was great until I got to the semi-sweet coating. It wasn’t thin enough and then would melt the truffle. I had my husband helping, and I like to think I’m an okay baker usually. If you had any special instructions/tools/etc. that would be helpful. I might have made them too small, but I’m not sure if that was my problem. Photos of the process would have been helpful too :) Thanks!

    1. bakerbynature Post author

      Hi Erin,

      I’m so sorry you had a rough time making these truffles. I simply plopped the truffles in the coating and then scooped them out with a fork. It’s a little messy and mundane, but it does work.

      Also, I am making another truffle recipe soon, so I will keep in mind your suggestion of step-by-step photos.

      Thanks for your comment!

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    1. bakerbynature Post author

      Hey Sally! I haven’t tried it myself, but I think it will work. Just keep an eye on it. If it totally freezes you’ll be left with a frozen mess 😉 You want it just firm enough to scoop.

  12. Cora

    Hello! These look decadent!! I’m planning to make some to give away as holiday gifts.. Please could you suggest some good quality dark chocolates and where I could possibly buy them from.
    Thank you!

  13. Yvette

    Merry Christmas! Well these look amazing and my hubby and I love dark chocolate with our red wines so we thought we would give these a try. I made two batches and put the mixture into two different glass dishes and had them in the refrigerator overnight (couldn’t get to them until this evening). Unfortunately, the mix was super gooey. I assumed it was suppose to chill and be somewhat hardened no gooey. Using a melon baller was not an option since the mixture would not fall out of it. We resorted to using a small cookie scoop that allowed us to release it by squeezing the handles. What happened to the mix? Did you pour your chocolate mixture into a very shallow glass pan? Is is suppose to hard and not gooey? Please advise Thank you, Yvette

    1. bakerbynature Post author

      Hi Yvette. The consistency should be semi-firm, but not hard. I typically use a cookie scoop and roll the balls in my hands. It’s a slightly messy process, but it works. You can always firm the chocolate up in the freezer for a few minutes if need be. Happy holidays!

  14. Jim

    Thanks for the detailed recipe. I made these this Christmas holiday and they were a huge hit with everyone. The only thing I changed was salt, to my wife and I the salt sprinkles were overpowering. We used coarse sea salt, maybe a finer grind would have been better. Anyway, it’ll be a new tradition :)

  15. Kelly

    Made these today and WOW! So rich and wonderful. I used Kahlua instead of Grand Marnier because that’s what I had on hand. Excellent. Can’t wait to share these!

  16. Jessica

    Can these be made without the alcohol? I want to make them for a shower but cannot use alcohol due to the pregos……what could I sub it for or need to do to the recipe?

  17. Valerie

    These look delicious, and I love the orange liquor twist! Would it be a problem to use bittersweet chocolate for both the truffle and the coating, instead of dark & semisweet? Thanks for your help!

    1. bakerbynature Post author

      Hi Valerie. I think the truffles would be very intense with all bittersweet chocolate as there is not much sugar in the recipe. That said, if you know you enjoy very bitter desserts, I don’t see why you couldn’t use all bittersweet. Please let me know if you give it a try!

      1. Valerie

        Thanks for your reply! I ended up using bittersweet chocolate for the inside and dark chocolate for the coating – and they came out delicious! I left them in the freezer for the day after initially breaking up the ganache, and they were much easier to handle. I also added a bit of cinnamon to the cocoa powder and some rum to the dark chocolate. Thanks for the great recipe!

  18. Diane

    Hi! I recently made these for thanksgiving. They were delicious and such a big hit, however, I really had a tough time getting the chocolate to stick to the truffles! I mixed everything according to the instructions and stuck the bowl into the fridge for 2 hours. But after 2 hours, the ganache was still too soft. So I stuck the bowl into the freezer for about 45 min or so. That seemed to do the trick. I rolled them in cocoa powder then put them back into the freezer. But when I dipped them in chocolate, they seemed to fall apart and make the chocolate all clumpy and unusable! Was I supposed to use a shallow dish for the ganache to sit in while chilling?


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