Make these simple, irresistible grand marnier chocolate truffles with our step by step recipe. They are delicious, rich and decadent, a perfect treat for your loved ones.
We all love chocolate truffles and when we have them, we can't stop eating them. At least that's how it plays out in our house, when I bring home truffles.
Grand marnier chocolate truffles are one of my favourites, but not that easy to find. That's why I make my own. They don't take much time to make and all you need are just five ingredients!
Truffles are not only for special occasions like Valentine's Day, Easter or Christmas but they also come handy when you need a sweet finish to a meal without the hassle of making a dessert.
WHY WE CALL THEM TRUFFLES
The name chocolate truffle seems confusing isn't it? Do they actually contain real truffles? No, they don't...they are called truffles because they have the shape of a truffle-mushroom.
In general, chocolate truffles are round, made with chocolate ganache and of course not as expensive as the black or white truffle😉
WHAT YOU NEED
As there are only a few ingredients required to make these chocolate truffles, I highly recommend using the best quality ingredients you can - Trust me, you will taste the difference!
We need dark chocolate (60%-70%), cream and butter. Cocoa powder to coat the truffles in and of course grand marnier to flavour the truffles.
what is grand marnier?
Grand marnier is a French liquor made from fine cognac flavoured with bitter orange. Best drunk on the rocks or used for classic desserts like crepe suzette, soufflés, sauces or chocolate truffles.
Chocolate truffles are based on a ganache that is made from chocolate, cream and butter. The ganache gives the truffles their signature creamy texture, the one we love so much.
You might wonder how will you be able to work with such a delicate texture. Well, let me assure you, even so they seem quite soft, they will firm up once chilled.
steps for making chocolate truffles
You will find many different recipes for making chocolate truffles on the internet. My method however is the safest in my opinion and it always works!
- Combine the chopped chocolate, cream, butter and grand marnier in a stainless steel bowl.
- Place the bowl on top of a pot, with lightly simmering water (make sure the bottom of the bowl doesn't touch the water directly).
- Stir the chocolate and cream mixture with a wooden spoon until it has all melted (emulsified).
- Chill the ganache for at least 30 minutes.
- Place the ganache in a piping bag and pipe small drops on a tray. Chill again for 20 minutes.
- Roll the ganache in cocoa powder.
Personally I like the uneven look of these grand marnier chocolate truffles. If you want them perfectly round, you will have to roll them by hand which can be a bit messy as the ganache melts in your hand.
WHAT CAN GO WRONG?
As with many chocolate truffle recipes, the steps seem so easy but when you follow them they don't turn out the same perhaps.
Don't worry, it happens to even me sometimes that's why I have listed below some notes that should help when making truffles.
ganache is oily or has split
This happens when the ganache was too hot, oil and water separate and you see a layer of oil floating on the surface.
The best way to fix this is to heat the ganache in a pan on low heat and drizzle small amounts of warm milk into the ganache while whisking until it comes back together. This method works almost every time.
ganache is not thickening
Firstly the reason for the ganache not being thick could be that it has not cooled down enough. If you follow my recipe then this might be the case since I chill it in the fridge for only 30 minutes. You can chill the ganache longer if required.
To fix a thin ganache, bring it back to warm temperature by heating it in a pan or pot and add some more finely chopped chocolate. Wait until it has completely melted and then chill, this should do the trick.
truffles are too soft
If the truffle ganache is too soft and difficult to work with, you need to keep the chocolate truffles longer in the fridge. If you followed my recipe, the truffles will eventually firm up. You want your truffle ganache to be creamy and rich rather than dense.
To make it easier, I use a fork to lift the truffles from the tray into the bowl with cocoa powder as using my hands will melt them quickly.
how to store them
Usually grand marnier chocolate truffles can be stored at room temperature in an airtight container away from sunlight.
However living in Australia we have to store them in the fridge as temperatures and humidity are much higher as compared to in Europe. I take them out from the fridge at least 10 minutes before eating them.
These Chocolate Truffles also make a lovely personalized, gift-worthy treat. And once you master making these Chocolate Truffles, you'll also always have a batch of party-ready sweets in your fridge.
Serve them at any gathering, and watch them fly-off the platter! See the truffle story here.
CHOCOLATEY RECIPES FOR SPECIAL OCCASIONS
Chocolate desserts can make any day better! Here are some of our favourite chocolate recipes that you must try!!
Chocolate Ganache Tart A great do-ahead dessert that keeps well in the fridge. Simple and elegant, ideal for dinner parties, holiday celebrations and special occasions
Dark Chocolate Mousse with Coffee Granita A heavenly creamy dark chocolate mousse, garnished with whipped cream and topped with a refreshing coffee granita, is inspired by the famous French cafe liegeois.
Lemon Yuzu Posset with White Chocolate Crumble If you are looking for a light dessert to finish a meal, this is the perfect recipe. The lemon yuzu posset is silky smooth with a zesty finish, topped with an oat and white chocolate crumble.
White Chocolate Pavlova with Mixed Berries This elegant white chocolate pavlova with mixed berries, finished with a refreshing berry soup makes for a spectacular dessert. Swap your usual Pavlova recipe for this innovative version for your next get together.
Grand Marnier Chocolate Truffles
- small pot
- stainless steal bowl
- piping bag
- 250 gram dark chocolate 60-70%
- 200 millilitre heavy cream
- 40 gram unsalted butter
- 1 tablespoon grand marnier
- 100 gram cocoa powder
- In a stainless steel bowl combine the chopped chocolate, cream, butter and grand marnier.
- Place the bowl on top of a pot with lightly simmering water (make sure the bottom of the bowl doesn't touch the water directly).
- Stir the chocolate and cream mixture with a wooden spoon until all the ingredients are well combined.
- Place the bowl with the chocolate ganache in the fridge for at least 30 minutes. Leave longer if you feel the ganache isn't thick enough.
- Once the ganache has chilled, transfer the mixture into a piping bag.
- Line a tray with a baking sheet and pipe drops of the ganache leaving some space in between them.
- Keep in the fridge for at least 20 minutes for them to harden.
- Meanwhile prepare a bowl with the cocoa powder and roll the ganache drops in the cocoa powder. If the ganache feels soft use a fork to lift them rather than your hands.
- Coat the truffles with the cocoa powder from all sides and keep stored in the fridge until you use them.