If you do nothing else this holiday season, make yourself a batch of homemade Grand Marnier Truffles. You won’t regret it. Neither will your friends.
I make truffles at least once every holiday season, and every time, without fail, I take that first test bite, and I’m blown away all over again. So at the risk of insulting you with the bleeding obvious — make truffles! They are unlike anything else in the food world, they are dead simple to make, and, my gosh, they make the best food gift ever! I wish I could hand you one right now so you could take a bite.
I’m not going to waste your time, I know we’re all busy. All you need is a bag of your favorite dark chocolate chips, a little bit of heavy cream, some Grand Marnier, or any other liqueur you love, and a little bit of cocoa powder for dusting the truffles. Beyond heating up the cream, and you can do that in the microwave, there is no cooking involved.
- 1/2 cup heavy cream
- 1 11 ounce bag of dark chocolate chips (I used Nestle)
- 2 Tbsp Grand Marnier liqueur
- 1/2 cup unsweetened cocoa powder for dusting, sifted
- Heat the cream until it just comes to a simmer. You can do this on the stove or in the microwave.
- Put the chocolate and Grand Marnier in a mixing bowl and pour the cream over it. Let sit for 5 or 10 minutes. Stir to melt the chocolate, the mixture should be smooth and glossy. If necessary you can microwave for a short burst to completely melt the chocolate.
- Refrigerate the chocolate ganache until it is chilled and scoop-able, about 2 hours.
- I use my smallest 1 inch scoop to portion out the ganache. Roll it into a smooth ball between your hands and then roll it in the cocoa powder. When all the truffles are coated, refrigerate them until serving.
- 2 tablespoons of liqueur makes a subtle but definite statement. You can experiment with adding more.
- I can’t think of a liqueur that wouldn’t be good in a truffle, so let your imagination go wild. I love to use the small airline sized bottles for projects like this, you can stock up on lots of varieties and have a blast experimenting. Try Kahlua, Chambord, Limoncello…
- Keep the truffles in the refrigerator, and serve chilled. They will go soft if they’re left in a warm room.
Don’t forget to pin these incredible Grand Marnier Truffles!
If you’re passionate about chocolate like I am, follow along on my Pinterest Chocolate Board!