Chocolate Truffles

Grand Marnier gives these truffles a hint of orange flavor. Other liqueurs can be substituted.

  • Prep:
  • Total Time:
  • Yield: Makes 28
Chocolate Truffles

Source: Martha Stewart Living, February 2010


  • 8 ounces bittersweet chocolate (at least 61 percent cacao), chopped
  • 1/2 cup heavy cream
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1/4 teaspoon coarse salt
  • Unsweetened cocoa powder, for rolling


  1. Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.

  2. Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.

  3. Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.

Cook's Notes

Truffles can be refrigerated for up to 3 days.


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