Ingredients
Truffles
- 10 oz. bittersweet chocolate, finely chopped
- 1 cup heavy cream
- 3 Tbsp. Grand Marnier
- 1 whole orange's zest, finely chopped
Coating
- 1/4 cup cocoa, sifted and/or
- 1/2 cup finely chopped pecans mixed with finely chopped zest of 1 orange
Servings: truffles
Units:
Instructions
- Place the chocolate pieces in a heat-proof bowl. On the stovetop, heat the heavy cream just to boiling and then pour the cream over the chocolate.
- Let this sit for one minute and mix in the Grand Marnier and orange zest until it is well blended and smooth.
- Cover the bowl with plastic wrap and refrigerate the mixture overnight.
- After chilling the mixture overnight, use a small scoop or spoon to form 1-inch balls and place them on a wax paper-lined cookie sheet.
- Place the tray in the refrigerator for 20 minutes to firm up the truffles before rolling each one into a ball.
- Coat each truffle in cocoa powder or pecan/orange zest mixture, or both!
- Truffles will keep refrigerated for up to a week.
Share this Recipe