Grand Marnier Truffles

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.

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3.47 from 28 votes

Grand Marnier Truffles

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.

Course Dessert

Cuisine American

Prep Time 20 minutes

Chill time 2 hours

Yield 24 truffles

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 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

Instructions

• 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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

• 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!