• Cooking Time:
  • Servings:
  • Preparation Time:



  • 7 tbsp unsalted butter
  • 1 1/2 cup heavy cream
  • zest of 1 orange (1 long strip if possible)
  • 1 lb grated Valrhona bittersweet chocolate (or other fine chocolate!)
  • 4 tbsp Grand Marnier
  • 2 tsp pure orange extract
  • cocoa powder


  • Melt butter in heavy saucepan; add cream and orange zest.
  • Heat until it just starts to boil.
  • Remove orange zest and whisk in chocolate. Wisk in Grand Marnier and orange extract.
  • Refrigerate, stirring occasionally so that the mixture firms uniformly.
  • When ready to make truffles, remove mix. from fridge. Let stand 10 min. to soften slightly.
  • Scoop mixture by teaspoons and roll in cocoa. Refrigerate until ready to serve.
  • Makes 50 small truffles.
  • NOTE: For max. freshness, dipp truffles in melted chocolate before rolling in cocoa.

Categories: Candy  Truffle 
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