Grand Marnier Chocolate Truffles are smooth, rich, and elegant. They are a simple, no-bake treat flavored with a subtle orange liqueur.
These truffles are amazing! If you’re looking for a rich chocolate ganache center with a hint of orange, you need to try these. They are truly simple to put together, with just a bit of lag time for them to firm up so that you can roll them into these delicious cocoa-covered bits of heaven.
If you can heat heavy cream to a simmer, throw in some chocolate, whisk until melted, refrigerate until chilled, and be willing to get your hands just a tiny bit messy with the chocolate as you form them into balls (ahem…chocolate…what mess?!) then you can make these, no problem! They are that simple. Oh, and of course, the finishing touch – roll them in powdered cocoa. Ah…
I like to use Ghirardelli semi-sweet or bittersweet baking chocolate bars, and Ghirardelli unsweetened cocoa. The Grand Marnier adds a subtle flavor of orange, so try not to skip it! If you don’t want to purchase an entire bottle of Grand Marnier, check your liquor store to see if they offer a mini bottle ~ that’s what I used. 😉 Alternatively, you can use the fine zest of an orange instead of Grand Marnier for a non-alcoholic option.
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FLOURLESS CHOCOLATE CAKE WITH GANACHE GLAZE You can whip up this flourless chocolate cake with ganache glaze in one bowl ~ no need for a mixer! This cake is dense and rich – perfect for chocolate lovers. Bonus: it’s easy!
ITALIAN ALMOND PEAR CAKE
Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.
FLOURLESS CHOCOLATE BROWNIES
Who doesn’t love a rich brownie? These flourless chocolate brownies are amazing.They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!
Cheesecake and pumpkin lovers rejoice! This simple Pumpkin Cheesecake With Gingersnap Crust will become your new favorite way to enjoy both.
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This Pumpkin Cheesecake With Gingersnap Crust recipe is so simple that even I couldn’t mess it up! Listen, I love cheesecake, but I get intimidated with all the water bath instructions, so I just skipped that part with this recipe and it turned out amazing. No cracks on the top of the cheesecake. Your mileage may vary, but keep in mind that you can always add a dollop of freshly whipped cream to cover any imperfections. I’d add the dollop anyway; because freshly whipped cream.
Here’s how this cheesecake came together. I wanted to make it gluten-free, so I opted for Midel’s Gluten-Free Gingersnaps for the crust. Just crush them up, stir in butter, press into pan, bake for 8 minutes and you have your crust. See: easy!
I used my Vitamix to crush the cookies because it makes a better crumb than trying to do it with a rolling pin and ziplock bag. If you have a high-speed blender or food processor, I highly recommend using it for this.
I used an 8-inch pan, but I’d recommend a 9-inch if you don’t want the batter to come right to the top of the pan. Next time, I’ll grab the right pan. Also, a spring-form pan is recommended, but if you’re not concerned with taking it out of the pan for aesthetic purposes, feel free to use a cake pan.
I used a minimal amount of organic coconut sugar and subbed in some maple syrup for sweetness, too. I used full-fat organic cream cheese because I think it tastes better. I also used organic pumpkin puree and as well as organic eggs. If I’m going to enjoy a dessert, I want it to at least have the tone of health associated with it!
Full instructions are below in the details. This is a winner; give it a try!
1½ cups crushed gingersnaps (I used Midel Gluten-Free Gingersnaps)
¼ cup melted butter
For the Cheesecake
2 8 oz. packages cream cheese, softened
½ cup organic coconut sugar
⅓ cup maple syrup
3 tbsp gluten-free flour (or all-purpose flour if not making this gluten-free)
1 15 oz. can pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
Preheat oven to 350.
In a mixing bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a springform pan. Bake for 8 minutes. Remove from oven and set aside.
In the bowl of stand mixer (or with an electric mixer) beat together cream cheese, sugar, and flour until creamy.
Add in maple syrup and mix until incorporated.
Add pumpkin, eggs, vanilla extract and spices to mixture and beat until smooth.
Carefully pour pumpkin mixture over the top of the crust and smooth out the top with the back of a spoon.
Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning.
Remove to wire rack to cool for at least 1 hour before removing from spring-form pan and placing in the refrigerator for 2 hours or until completely cooled.
These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.
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If you’re looking for a no-bake, sweet treat, here it is! This is a great make ahead treat, as it does require a few hours of refrigeration prior to forming the truffles. But it’s worth it.
You could even make the mixture, refrigerate it overnight, and finish up the next day. Either way, this is a rich treat for cranberry and pistachio lovers.
Make sure you finely chop the cranberries and pistachios. This will help the truffles form round balls rather than strange shapes because the fruit and nuts are too big.
Once the mixture is created, it will need to chill for a few hours before the fun of rolling the truffles begins. Caution: confectioner’s sugar can be messy, despite your efforts to control its surface spread. 😉
The size of the truffle largely depends on how many truffles you wish to make. I made approximately 16 truffles but you could easily get 20 truffle balls out of this mixture by rolling a smaller diameter ball.
You will love these rich, no-bake White Chocolate Cranberry Pistachio Snowflake Truffles!
White Chocolate Cranberry Pistachio Snowflake Truffles
Author: Zesty Olive
8 oz. white chocolate, chopped into very small pieces
5 Tablespoons of unsalted butter
3 Tablespoons of heavy cream
1 teaspoon of vanilla extract
⅓ cup dried cranberries, finely chopped
¼ cup roasted pistachios, finely chopped
⅓ cup powdered sugar, sifted to remove lumps
In a saucepan, melt butter over low heat. Add heavy cream and stir to combine. Stir in vanilla extract. Set aside.
Using a double boiler over medium-low heat, melt chopped white chocolate, stirring constantly until completely melted. Do not overheat while melting. Slowly melting is better so that the chocolate does not separate.
Remove from heat. Let melted white chocolate cool just a bit before slowly stirring in mixture of butter and cream.
Stir in chopped pistachios and cranberries. Cover top of mixture with plastic wrap. Let mixture come to room temperature before refrigerating.
Refrigerate mixture for several hours, or until firm.
Sift confectioner’s sugar into a small bowl.
When ready to roll truffle balls, use a melon baller to scoop out the mixture. (One-inch balls will render about 20 truffles. If you want fewer truffles, scoop out slightly larger amounts per truffle.)Roll each truffle into a ball using your palms. The warmth of your hands will help soften the mixture to form the balls.
Roll each ball in confectioner’s sugar, shake off excess, and place on wax paper or in your serving/storage container.
Truffles will keep up to 1 week in tightly sealed container.