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 these Grand Marnier 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!
ingredient list for Grand Marnier truffles
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.
- Grand Marnier
- cocoa powder for dusting
making chocolate ganache, step by step
- Heat the cream until it just comes to a simmer. You can do this on the stove or in the microwave. Add the chocolate and flavorings.
- Let the mixture sit for a minute to allow the heat to penetrate the chocolate.
- Begin to stir.
- Continue stirring until the ganache is smooth and glossy.
- Chill until scoop-able.
how long with homemade truffles last?
They will last for about 2 weeks, refrigerated. Freeze them for longer storage.
- Jewel Box Truffles
- BETTER Hot Chocolate Bombs
- Dark Chocolate Truffle Tart
- Fresh Lemon Truffles
- Hot Chili Pepper Truffles
Grand Marnier Truffles
- 1/2 cup heavy cream
- 12 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.