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Chocolate Grand Marnier Truffles



  • Current rating: 5.0/5
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2 ratings


11 ounces semi-sweet chocolate
8 ounces Heavy whipping cream
1 teaspoon Vanilla extract
1 tablespoon liqueur, orange, Gran Marnier preferred
16 ounces of semi-sweet chocolate semi-sweet chocolate
2 ounces of white chocolate


  1. 1
    Bring heavy cream and liqueur to a boil
  2. 2
    Pour over chopped chocolate and stir until smooth
  3. 3
    Add vanilla and some more orange liqueur to taste
  4. 4
    Place in refrigerator until firm
  5. 5
    Scoop out with a 50 or 70 scoop (depending on the size you desire)
  6. 6
    Chill until firm
  7. 7
    Roll in a ball and freeze until firm
  8. 8
    Melt 16 ounces semi-sweet chocolate in a double boiler
  9. 9
    Dip the frozen truffle centers in the chocolate and remove with a fork and allow extra chocolate to drain back into the pan
  10. 10
    Place truffle on a tray lined with parchment paper and place in the refrigerator to set
  11. 11
    Melt a couple ounces of white chocolate in a double boiler
  12. 12
    Pour into a parchment paper cone, trim off tip to create small hole
  13. 13
    Squeeze a continuous bead of white chocolate across the truffles in a zig-zag pattern
  14. 14
    Chill to set
  15. 15
    Trim off any fee that develop on the truffle from the enrobing chocolate
  16. 16
    Place the truffle in a small muffin paper and serve immediately or store in the refrigerator


May 11, 2011 09:06 CDT

I think that ice cream scoops are the most under-rated tool in the kitchen.  I use them for so much (as long as they're kept away from serving rice -- way too school cafeteria).  Your truffles are beautiful and were so easy to put together.  A big hit in my dining room.

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