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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 Chocolate 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.
An easy way to make chocolate truffles extra special? Add booze! Which is exactly what I did with these luxurious 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 coming! Along with these 30 gift worthy Christmas candy recipes!
How to make Grand Marnier Chocolate Truffles
- Place the chopped chocolate in a medium-sized heatproof bowl. Be sure to chop it finely, so that it melts easily and every!
- Heat your cream JUST until it comes to a boil, then remove it from heat.
- Pour the hot cream over the chopped chocolate and allow the mixture to sit for a minute. Then whisk smooth!
- Let this mixture come to room temp, then cover the bowl and refrigerate until firm enough to scoop.
- Before you begin rolling the truffle mixture, make room in your refrigerator for the baking sheets!
- Roll the truffle filling into small balls. Don’t fret if they’re not all uniform!
- Refrigerate the rolled truffles for at least an hour before dipping in tempered chocolate or rolling in cocoa powder!
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 Chocolate Truffle Recipes:
- Peppermint Oreo Truffles
- Almond Joy Truffles
- Espresso Chocolate Truffles
- Red Wine Chocolate Truffles
- Amaretto Chocolate Truffles
- Kahlua Chocolate 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
Ingredients
- 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
For the Tempered Chocolate (Optional):
- 24 ounces (567g) dark chocolate finely chopped
- flaky sea salt
Instructions
- 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.
For the Tempered Chocolate:
- Fill a medium pot one-third full with water and bring it to a very low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
- Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. Do not let the temperature of the chocolate exceed 120°F.
- Once the chocolate has fully melted, carefully remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
- Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
- Set aside and allow the chocolate to cool to 84 degrees (F). Once the chocolate has reached this temperature, reheat it briefly by placing the bowl back over the simmering water for about 10 seconds, or until it’s between 89 and 91 degrees (F). Do not let the temperature exceed 91°F!
- Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
Assembly:
- Before you begin, make sure you have enough room in your refrigerator for both baking sheets, as the truffles must chill again before being dipped in the chocolate coating.
- Line two large baking sheets with parchment paper and set them aside.
- Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 1 hour before dipping in the chocolate. Or roll in cocoa powder at once, then refrigerate.
- To dip, remove the chilled truffles from the refrigerator. Using a fork or candy dipper, dip each truffle into the chocolate then lift it up over the bowl, allowing excess chocolate to drip back into the bowl before dunking it back in again, then lifting it out and allowing any excess chocolate to drip back into the bowl. Once the truffle has been double dunked, carefully transfer it back to the parchment paper lined baking sheet.
- Sprinkle the top of each truffle with a little bit of the crushed flaky sea salt.
- Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.
salt on truffles is heavenlyyyy
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.
I was thinking about doing this with Apple Crown. Think it would work? What if I added caramel to it too? OOH!
How many does one batch make??
2 dozen
Can I order a box? Or two? 🙂
Booze in my truffles? Yessss ma’am!
Homemade truffles rock! Love these boozy babies, Ashley! Pinning!
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
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.
I’d love to make these, but you know, I wouldn’t be giviing them away 😉
Couldn’t say no to these – chocolate and orange (let alone Grand Marnier) is one of my favorite combinations. Bliss!
YUM! These look gorgeous. Orange and chocolate is one of my favourite combos.
Heck yes!! Truffles rule, especially the boozy kind! 🙂
It doesn’t get much better than booze and chocolate! Looks delicious, Ashley!
Love homemade truffles, especially at this time of year and especially when they have a splash of booze in there too!
Truffles at home are the best! They somehow taste better, I think because of the love infusion. Yours are so pretty!
Wow! Do you take orders? These look incredible!:)
I love chocolate orange. These look insanely rich and delicious!!
Oh. My. Ashley, I can’t even articulate, in words, the sheer beauty of these truffles!
Oh goodness, I haven’t even ate breakfast yet and now all I can think about is these truffles!
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. 🙂
Your truffles look gorgeous. More desserts should have a little liquor in them : )
These truffles would make for a great holiday present! I know what my girlfriends are getting this year.
I’m going to make and then eat all of these!
Yay!
Hello, how many servings does this make? Thanks!
You’ll get at least 2 dozen 🙂
I’ve put this on my Pinterest board so I never lose the recipe. Off to add a couple things to the grocery list.
Happy truffling 🙂
Hi there:) Wondering if the heavy cream could be switched out with coconut milk for a dairy free version? Thank you kindly!
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 🙂
Thank you, I’ll let you know for sure if I do try it:)
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!!!
It is unsweetened, Lisa. How did they turn out?
How many truffles does this make?
Hi Brandi,
This recipe will yield at least 2 dozen, possibly more depending on how you size them.
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
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.
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!
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!
Is it possible to chill the truffle filling the freezer for less time?
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.
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!
Hi Cora. I always use Ghiradelli Dark Chocolate. They sell it in the grocery store as well as on Amazon 🙂
Can you make these with other liquors?
Hi Carol. You could try! I have only made them with grand marnier, so I can’t say for sure.
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
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!
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 🙂
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!
Looks delish! What is the yeild per batch approximately?
Hi Jessica. Approximately 2 dozen truffles 🙂
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!
Hi Kelly! That’s awesome 🙂 The kahlua addition sounds so dreamy; I’ll have to try that soon. Thanks so much for letting me know how they turned out!
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?
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!
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!
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!
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?
How many does one recipe yield? I’d like to make this using Bourbon and the recipe looks so easy!!!
Hi Deborah. This recipe yields about 16 truffles. Enjoy!
Thank you!
Can you freeze these truffles ahead of the Christmas rush?
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 🙂
How many truffles does each batch make approx?
Can these be made without the liquor? My little ones love truffles.
Just use a few drops of orange extract instead of the liquor.
About how many truffles does this make?
About how many truffles does this recipe make? I think I found my contribution to Christmas dinner!
About 2 dozen 😉
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?
Made them tonight. Very good. I added orange extract to both chocolate parts.
What percent cocoa in the chocolate should you use