GRAND MARNIER TRUFFLES
Rich and Creamy Grand Marnier Truffles are made with just 8 simple ingredients.
Provided by Ashley Manila
Categories Dessert
Time 4h40m
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a medium-sized heatproof bowl. Set aside until needed.
- In a small saucepan over medium heat, bring the cream to a boil. As soon as it begins to boil, remove the cream from heat.
- Pour the hot cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Then whisk until smooth.
- Stir in the butter and Grand Marnier and vigorously whisk until smooth and shiny.
- Set aside and cool to room temperature. Then tightly cover the bowl with plastic wrap and refrigerate for 2 and ½ hours or until firm enough to scoop.
- Place the cocoa powder in a wide shallow dish and set aside.
GRAND MARNIER CHOCOLATE TRUFFLES
Make and share this Grand Marnier Chocolate Truffles recipe from Food.com.
Provided by seahorse73
Categories Candy
Time 23m
Yield 60 truffles
Number Of Ingredients 8
Steps:
- Chop the chocolates finely with a sharp knife.
- Place them in a heat-proof mixing bowl.
- Heat the cream in a small saucepan until it just boils.
- Turn off the heat and allow the cream to sit for 20 seconds.
- Pour the cream through a fine-meshed sieve into the bowl with chocolate.
- With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
- Whisk in the Grand Marnier, if using, coffee, and vanilla.
- Set aside at room temperature for 1 hour.
- With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes, until firm.
- Roll each dollop of chocolate in your hands to roughly make a round ball.
- Roll in confectioners' sugar, cocoa powder, or both.
- These will keep refrigerated for weeks, but serve at room temperature.
Nutrition Facts : Calories 32.7, Fat 3.5, SaturatedFat 2.1, Cholesterol 5.4, Sodium 2.4, Carbohydrate 1.2, Fiber 0.6, Protein 0.6
CHOCOLATE TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 large truffles or 24 small
Number Of Ingredients 4
Steps:
- Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavoring. Cover the surface of the chocolate with plastic wrap. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)
- Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.
- Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.
- To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.
WHITE CHOCOLATE PISTACHIO TRUFFLES
Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield about 4 dozen
Number Of Ingredients 5
Steps:
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE
This naughty pudding is the perfect way to use up all those Christmas Chocolate Oranges. A definite winner
Provided by Sara Buenfeld
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Line the base and sides of a 1kg loaf tin with cling film. Squeeze the juice from the orange and mix with 3 tbsp of the Grand Marnier. Cut away the bitter white pith from inside the orange shell, then cut the peel into fine strips and boil it in a covered pan with 300ml water for 20 mins until soft. Add the sugar, then simmer uncovered for a bit longer until you have a soft, sticky peel.
- Melt the chocolate over a pan of water, then take from the heat and beat in the butter and egg yolks, followed by the rest of the Grand Marnier.
- Whisk the egg whites until they hold their shape, then whip the cream until softly stiff. Fold both of them into the chocolate mixture.
- Spoon 5 large tbsp of the chocolate mixture into the tin, then dip the finger biscuits in the orange and Grand Marnier mixture one by one and arrange over the chocolate layer - don't soak them too much or they will fall apart. Scatter over some of the sticky peel, then spoon on another 5 tbsp of the chocolate mixture.
- Carry on layering up the biscuits and chocolate mixture until you have 4 layers of biscuit, finishing with a chocolate layer. You should only need to use half the peel. Lightly cover with cling film and freeze until ready to serve. Freeze the remaining peel separately.
- To serve, take the cake and orange peel out of the freezer no more than 1 hr before serving and strip off the cling film. Top with whipped cream and the remaining peel, and scatter with the grated chocolate. Keep chilled until ready to eat.
Nutrition Facts : Calories 599 calories, Fat 45 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.32 milligram of sodium
RUM BALLS
Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
GRAND MARNIER TRUFFLES
Make and share this Grand Marnier Truffles recipe from Food.com.
Provided by AshleyP
Categories For Large Groups
Time 2h
Yield 18 truffles, 18 serving(s)
Number Of Ingredients 9
Steps:
- With a sharp knife, chop chocolate into pea-sized chunks, and remove to a medium-sized metal bowl.
- In a small saucepan, combine cream, orange zest, and orange liquor and bring just to a boil. Remove from heat immediately. Pour cream mixture over chocolate, stir to combine. Add butter and salt. Stir until mixture is smooth and a ganache forms. Pour into a nonstick cake pan, an 8-inch round or a 12-by-6 inch rectangular pan, and refrigerate for at least an hour, up to three, until the ganache hardens.
- When the ganache is ready, use two spoons to begin to shape the ganache into balls. You do this so the truffles will be easier to roll into balls later. The size of the truffles is up to you. Mine are about a third of an ounce each. Place each measured-out truffle on a baking sheet lined with wax paper.
- Refrigerate truffles for five to ten minutes, enough time to allow them to firm up again. Meanwhile, fill a large ziplock bag with ice. It's good to have ice nearby while you roll the truffles, to keep your hands cool and the truffles from melting. With the palms of your (iced) hands, roll each truffle into a smooth ball.
- You'll make a mess, but trust me: this is just about the tidiest method I've found, and I've tried it all. Remember: spoon, refrigerate, ice, roll. Pour about 1/2 cup unsweetened cocoa powder into a bowl, and roll each truffle in it. This will smooth over any rough edges. You can stop here. They're done.
- Or you can get fancy. You can dip the truffles in more chocolate and top them with candied orange peels. Labor intensive, but never a bad idea. Here's what you do: In a double boiler, heat another 12 oz dark chocolate, stirring frequently, until just melted. Remove from heat. Add another 2 oz chopped dark chocolate, and stir until the fresh chips melt and the chocolate begins to cool and thicken.
- This is called tempering the chocolate. It produces a chocolate that will harden to be snappy and shiny, like all really good chocolate is at room temperature.
- If you're using a candy thermometer, once the chocolate reaches 88 degrees, it's ready.
- With a fork, lower the rolled truffles into the melted chocolate. Lift them out quickly, and allow some of the excess chocolate to drain off the truffle before removing to a baking sheet lined with wax paper.
- Sprinkle the dipped truffles with minced candied orange peels, or place a slivered orange peel on top. Your choice! Once the chocolate hardens, you can melt the rough edges down on a warm pan or plate.
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