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!Â
- Heat your cream JUST until it comes to a boil, then remove it from heat.Â
- Pour the hot cream over the chopped chocolate and allow the mixture to sit for a minute. Then whisk smooth! Â
- Let this mixture come to room temp, then cover the bowl and refrigerate until firm enough to scoop.Â
- Before you begin rolling the truffle mixture, make room in your refrigerator for the baking sheets!Â
- 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!Â
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 TrufflesÂ
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.Â
- Pour the hot cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Then whisk until smooth.Â
- 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.Â
- 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!Â
- 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.Â
- 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.
Mary Byrne says
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
bakerbynature says
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.
Brandi says
How many truffles does this make?
bakerbynature says
Hi Brandi,
This recipe will yield at least 2 dozen, possibly more depending on how you size them.
Lisa says
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!!!
bakerbynature says
It is unsweetened, Lisa. How did they turn out?
haleylynmoonflower says
Thank you, I’ll let you know for sure if I do try it:)
haleylynmoonflower says
Hi there:) Wondering if the heavy cream could be switched out with coconut milk for a dairy free version? Thank you kindly!
bakerbynature says
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 🙂
Donna Sword says
I’ve put this on my Pinterest board so I never lose the recipe. Off to add a couple things to the grocery list.
bakerbynature says
Happy truffling 🙂
Jessica Shipman says
I’m going to make and then eat all of these!
bakerbynature says
Yay!
Jenni says
Hello, how many servings does this make? Thanks!
bakerbynature says
You’ll get at least 2 dozen 🙂