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An overhead shot of a table lined with boozy chocolate truffles.

Boozy, Grand Marnier Chocolate Truffles


  • Author: Alexandra Stafford
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 35 truffles

Description

Source: My Gramma via my Mother

A few pieces of gear that are nice to have when making truffles: #100 scoopquarter sheet pansparchment paper


Ingredients

  • 12 oz. bittersweet chocolate (I love Scharffen Berger 62% cacao)
  • ½ cup heavy cream
  • 2 tablespoons Grand Marnier
  • 1 teaspoon vanilla extract
  • a pinch of good salt
  • unsweetened cocoa powder (I like LCC unsweetened Fair Trade), sifted, for rolling
  • confectioners’ sugar for rolling (optional)

Instructions

  1. Line a jelly roll pan with parchment or a Silpat. I love my quarter sheet pans for this, but a 9×9-inch square baking pan or something like it, will work just fine. Also, you don’t have to line it with anything, but it makes for an easier clean up.
  2. Bring cream to a boil, keeping an eye on it constantly. Break chocolate into small chunks and place in heat-safe bowl. Pour cream over chocolate, push chocolate chunks down with a spatula so they are submerged, and let sit for a minute. Unless you’ve chopped the pieces really finely, you’ll probably need to place the bowl over simmering water (or use a double boiler) to melt the cream and chocolate together further.
  3. Add liqueur, vanilla and pinch of salt off the heat, and stir until smooth. Spread mixture into prepared pan, then refrigerate it for about 30 minutes or until almost hard.
  4. Drag a melon baller or #100 scoop across firm chocolate mixture to shape the truffles. Drop truffles onto clean baking sheet. Note: As you shape, if the chocolate gets too soft, stick the pan back in the fridge for a bit. If it seems too hard, let it sit at room temperature until it is manageable. Also, do not worry about misshapen truffles — they should look a bit irregular. Refrigerate truffles for 15 minutes once formed.
  5. Spread some cocoa into a shallow dish (don’t forget to sift it!), preferably one with sides. If using confectioners’ sugar, spread it in a separate dish. Spread truffles (maybe 10 at a time) into each vessel and shake the vessel to coat the truffles.
  6. Store truffles in fridge or a cool part of your house. Let come to room temperature (at least an hour) before serving.

  • Category: Cookie
  • Method: No-bake
  • Cuisine: American, French

Keywords: boozy, chocolate, truffles, grand, marnier, Christmas, gifts