Name: Grand Marnier Truffles
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 36 serving(s)
Ingredients: 1 cup (250 ml) 35% whipping cream; 12 oz (360 g) semisweet or milk chocolate, chopped; 2 tablespoons (30 ml) Grand Marnier (optional); Cocoa powder; Icing sugar

Ingredients

1 cup (250 ml) 35% whipping cream
12 oz (360 g) semisweet or milk chocolate, chopped
2 tablespoons (30 ml) Grand Marnier (optional)

Coating

Cocoa powder
Icing sugar

Preparation

In a saucepan, heat the cream until it is almost boiling, small bubbles will appear around the cream.
Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the Grand Marnier and stir to blend. Pour the mixture into a bowl, let cool at room temperature for about 30 minutes. Refrigerate for 30 minutes.
The preparation should be cool and thick but pourable. Whip with an electric mixer until it is like very stiff whipped cream.
With a spoon, take about 15 ml (1 tablespoon) of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Place on parchment paper. Let stand for one hour. Roll the truffles in the chosen coating. Store in a cool place.

Note from Ricardo

To make truffles, good chocolate is necessary. The most common good quality chocolates are the Valrhona and Barry Callebaut brands. Valrhona is available in "pistols". These are flat pieces of chocolates the size of a dime. They have the advantage of melting evenly. Other very good chocolates are offered in blocks, they should be roughly chopped with a knife. The fine taste of truffles is well worth the trouble and price! In truffles, alcohol is optional. You can choose cream of mint, rum, cognac, or applejack for added flavour.

Grand Marnier Truffles

Categories

Ingredients

Coating

Preparation

Note from Ricardo

Personal Note