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November 6, 2013

Grand Marnier Truffles

Rich and Creamy Grand Marnier Truffles are made with just 8 simple ingredients. Spiked with orange-flavored liqueur, they make a delicious gift to give during the holiday season! A must try for anyone who loves the combination of orange and chocolate.

Grand Marnier Truffles in candy bowl.

Grand Marnier Truffle Recipe

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

How to make Grand Marnier Chocolate 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.

More Grand Marnier Recipes:

  • Grand Marnier Molten Chocolate Cakes

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
Print

Grand Marnier Truffles

Prep 20 mins

Cook 10 mins

Inactive 4 hours

Total 4 hours, 30 mins

Author Ashley Manila

Yield 2 dozen

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

Ingredients

  • 12 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

Instructions

  1. Chop the dark chocolate into very tiny pieces and place in a large heat proof bowl.
  2. Heat the heavy cream and butter in a small saucepan over medium heat until gently simmering.
  3. Remove from the heat and pour the mixture over the chopped chocolate ; stir well to combine, whisking until chocolate is completely melted.
  4. Gently stir in the grand marnier.
  5. Pour the mixture into a small glass baking dish and set in the refrigerator for at least 2 hours.
  6. 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.
  7. Place the cocoa powder on a large clean plate; set aside.
  8. While the chocolate is setting, combine the 5 ounces of semi-sweet chocolate and the oil into a microwave-safe mixing bowl, and microwave for 15 seconds.
  9. Stir, and continue to heat on 15 second increments until the chocolate is completely melted and can be whisked smooth.
  10. 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.
  11. 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.
  12. Place coated truffles back on the parchment paper lined baking sheet, and sprinkle with sea salt.
  13. 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.

Courses Dessert

Cuisine American

Grand Marnier Truffles

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Filed Under: Candy, Chocolate, Christmas

Reader Interactions

Comments

  1. Kayle (The Cooking Actress) says

    November 6, 2013 at 7:26 pm

    salt on truffles is heavenlyyyy

    Reply
    • Jennifer says

      December 8, 2016 at 9:47 pm

      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.

      Reply
      • Jen Stampf says

        December 29, 2016 at 2:19 pm

        I was thinking about doing this with Apple Crown. Think it would work? What if I added caramel to it too? OOH!

        Reply
      • Maria says

        November 20, 2018 at 12:50 am

        How many does one batch make??

        Reply
  2. Eva @ Eva Bakes says

    November 6, 2013 at 7:58 pm

    Can I order a box? Or two? πŸ™‚

    Reply
  3. Abby @ The Frosted Vegan says

    November 6, 2013 at 9:10 pm

    Booze in my truffles? Yessss ma’am!

    Reply
  4. Anna@CrunchyCreamySweet says

    November 6, 2013 at 9:14 pm

    Homemade truffles rock! Love these boozy babies, Ashley! Pinning!

    Reply
  5. Stacy | Wicked Good Kitchen says

    November 6, 2013 at 10:15 pm

    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

    Reply
    • Eric van Dorsselaer says

      December 17, 2018 at 11:50 am

      A lovely recipe. Some info on Grand Marnjer: Grand .Marnier is a liquor made of the finest brandy and small bitter oranges (also used for perfumes, you can’t eat these type of oranges). Doing is not a cherry liquor as you think. If no Grand Marnier is available in your country you could replace it with Cointreau or another triplesec.

      Reply
  6. Consuelo @ Honey & Figs says

    November 6, 2013 at 10:27 pm

    I’d love to make these, but you know, I wouldn’t be giviing them away πŸ˜‰

    Reply
  7. Yasmeen @ Wandering Spice says

    November 6, 2013 at 10:51 pm

    Couldn’t say no to these – chocolate and orange (let alone Grand Marnier) is one of my favorite combinations. Bliss!

    Reply
  8. Sarah says

    November 7, 2013 at 12:54 am

    YUM! These look gorgeous. Orange and chocolate is one of my favourite combos.

    Reply
  9. Tieghan says

    November 7, 2013 at 3:00 am

    Heck yes!! Truffles rule, especially the boozy kind! πŸ™‚

    Reply
  10. marcie says

    November 7, 2013 at 3:12 am

    It doesn’t get much better than booze and chocolate! Looks delicious, Ashley!

    Reply
  11. Kathryn says

    November 7, 2013 at 8:55 am

    Love homemade truffles, especially at this time of year and especially when they have a splash of booze in there too!

    Reply
  12. Joanne says

    November 7, 2013 at 11:43 am

    Truffles at home are the best! They somehow taste better, I think because of the love infusion. Yours are so pretty!

    Reply
  13. Kelly says

    November 7, 2013 at 12:14 pm

    Wow! Do you take orders? These look incredible!:)

    Reply
  14. Amy @ Elephant Eats says

    November 7, 2013 at 2:24 pm

    I love chocolate orange. These look insanely rich and delicious!!

    Reply
  15. Dan from Platter Talk says

    November 7, 2013 at 3:03 pm

    Oh. My. Ashley, I can’t even articulate, in words, the sheer beauty of these truffles!

    Reply
  16. Pamela @ Brooklyn Farm Girl says

    November 7, 2013 at 4:12 pm

    Oh goodness, I haven’t even ate breakfast yet and now all I can think about is these truffles!

    Reply
  17. Tina @ Tina's Chic Corner says

    November 7, 2013 at 4:25 pm

    I made my first batch of truffles last month and now I’m hooked! These look so rich and delicious…a chocolate lover’s dream. πŸ™‚

    Reply
  18. Natalie @ Tastes Lovely says

    November 7, 2013 at 5:46 pm

    Your truffles look gorgeous. More desserts should have a little liquor in them : )

    Reply
  19. Nicole @ Young, Broke and Hungry says

    November 7, 2013 at 8:11 pm

    These truffles would make for a great holiday present! I know what my girlfriends are getting this year.

    Reply
  20. Jessica Shipman says

    November 22, 2013 at 5:21 pm

    I’m going to make and then eat all of these!

    Reply
    • bakerbynature says

      December 6, 2013 at 2:41 pm

      Yay!

      Reply
      • Jenni says

        February 1, 2017 at 1:03 am

        Hello, how many servings does this make? Thanks!

        Reply
        • bakerbynature says

          February 1, 2017 at 1:16 am

          You’ll get at least 2 dozen πŸ™‚

          Reply
  21. Donna Sword says

    November 24, 2013 at 5:22 pm

    I’ve put this on my Pinterest board so I never lose the recipe. Off to add a couple things to the grocery list.

    Reply
    • bakerbynature says

      December 6, 2013 at 2:41 pm

      Happy truffling πŸ™‚

      Reply
  22. haleylynmoonflower says

    December 8, 2013 at 7:09 pm

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

    Reply
    • bakerbynature says

      December 8, 2013 at 8:13 pm

      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 πŸ™‚

      Reply
  23. haleylynmoonflower says

    December 12, 2013 at 11:08 pm

    Thank you, I’ll let you know for sure if I do try it:)

    Reply
  24. Lisa says

    December 13, 2013 at 12:02 am

    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!!!

    Reply
    • bakerbynature says

      December 14, 2013 at 7:48 pm

      It is unsweetened, Lisa. How did they turn out?

      Reply
  25. Brandi says

    December 17, 2013 at 4:33 am

    How many truffles does this make?

    Reply
    • bakerbynature says

      December 17, 2013 at 12:04 pm

      Hi Brandi,

      This recipe will yield at least 2 dozen, possibly more depending on how you size them.

      Reply
  26. Mary Byrne says

    December 23, 2013 at 12:24 am

    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?

    Thanks,
    Mary

    Reply
    • bakerbynature says

      December 23, 2013 at 4:06 pm

      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.

      Reply
  27. Erin Carr says

    December 24, 2013 at 6:58 am

    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 πŸ™‚ Thanks!

    Reply
    • bakerbynature says

      December 28, 2013 at 2:48 pm

      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!

      Reply
  28. Sally says

    November 10, 2014 at 11:04 pm

    Is it possible to chill the truffle filling the freezer for less time?

    Reply
    • bakerbynature says

      November 10, 2014 at 11:29 pm

      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 πŸ˜‰ You want it just firm enough to scoop.

      Reply
  29. Cora says

    December 15, 2014 at 9:12 pm

    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!

    Reply
    • bakerbynature says

      December 16, 2014 at 1:37 am

      Hi Cora. I always use Ghiradelli Dark Chocolate. They sell it in the grocery store as well as on Amazon πŸ™‚

      Reply
  30. Carol says

    December 18, 2014 at 6:05 pm

    Can you make these with other liquors?

    Reply
    • bakerbynature says

      December 18, 2014 at 6:17 pm

      Hi Carol. You could try! I have only made them with grand marnier, so I can’t say for sure.

      Reply
  31. Yvette says

    December 21, 2014 at 1:11 am

    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

    Reply
    • bakerbynature says

      December 21, 2014 at 3:33 pm

      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!

      Reply
  32. Jim says

    January 1, 2015 at 2:26 am

    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 πŸ™‚

    Reply
    • bakerbynature says

      January 1, 2015 at 11:56 pm

      Hi Jim! I’m so happy to hear these turned out well! Making a batch every year sounds like a wonderful tradition. Happy New Year!

      Reply
  33. Jessica says

    January 26, 2015 at 4:11 am

    Looks delish! What is the yeild per batch approximately?

    Reply
    • bakerbynature says

      January 26, 2015 at 2:15 pm

      Hi Jessica. Approximately 2 dozen truffles πŸ™‚

      Reply
  34. Kelly says

    February 18, 2015 at 10:16 pm

    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!

    Reply
    • bakerbynature says

      February 18, 2015 at 10:17 pm

      Hi Kelly! That’s awesome πŸ™‚ The kahlua addition sounds so dreamy; I’ll have to try that soon. Thanks so much for letting me know how they turned out!

      Reply
  35. Jessica says

    March 15, 2015 at 10:12 pm

    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?

    Reply
  36. Valerie says

    September 7, 2015 at 8:43 pm

    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!

    Reply
    • bakerbynature says

      September 8, 2015 at 1:26 pm

      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!

      Reply
      • Valerie says

        September 11, 2015 at 5:24 am

        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!

        Reply
  37. Diane says

    November 30, 2015 at 1:16 pm

    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?

    Reply
  38. Deborah says

    January 15, 2016 at 10:05 pm

    How many does one recipe yield? I’d like to make this using Bourbon and the recipe looks so easy!!!

    Reply
    • bakerbynature says

      January 16, 2016 at 6:12 pm

      Hi Deborah. This recipe yields about 16 truffles. Enjoy!

      Reply
      • Deborah says

        January 17, 2016 at 7:34 pm

        Thank you!

        Reply
  39. Marsha Preston says

    November 11, 2016 at 2:12 pm

    Can you freeze these truffles ahead of the Christmas rush?

    Reply
    • bakerbynature says

      November 11, 2016 at 3:31 pm

      Hi Marsha. I don’t think they would freeze well, but you can make them in advance and store them in the fridge for up to two weeks πŸ™‚

      Reply
  40. Amy says

    November 18, 2016 at 9:49 pm

    How many truffles does each batch make approx?

    Reply
  41. Lhyatt says

    November 25, 2016 at 1:31 am

    Can these be made without the liquor? My little ones love truffles.

    Reply
    • Susan says

      December 10, 2016 at 4:38 pm

      Just use a few drops of orange extract instead of the liquor.

      Reply
  42. Heather says

    December 12, 2016 at 5:31 pm

    About how many truffles does this make?

    Reply
  43. Shannon says

    November 26, 2017 at 1:14 pm

    About how many truffles does this recipe make? I think I found my contribution to Christmas dinner!

    Reply
    • bakerbynature says

      November 28, 2017 at 12:59 pm

      About 2 dozen πŸ˜‰

      Reply
  44. Linda Trocchio says

    March 11, 2018 at 5:33 pm

    Have you ever tried using Creme de Menthe liquor with these istead of Grand Marnier? If so, how much would you add just to add a hint of mint flavor?

    Reply
  45. Nicola says

    April 13, 2018 at 4:43 am

    Made them tonight. Very good. I added orange extract to both chocolate parts.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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