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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Grand Marnier Chocolate Truffles
- 8 ounces bittersweet chocolate, chopped (can also use bittersweet chocolate chips)
- ½ cup heavy cream
- 2 Tablespoons Grand Marnier liqueur*
- ½ cup unsweetened cocoa powder, for rolling
- *For non-alcoholic version, substitute 1 Tablespoon of the zest of an orange for the Grand Marnier.
- In a small saucepan, heat cream and Grand Marnier liqueur (or zest of an orange) to a simmer. May also do this in a microwave using a microwave-safe bowl.
- Put chocolate in a mixing bowl and slowly pour cream mixture over it. Let it sit for a few minutes to begin melting the chocolate.
- Using a whisk, begin stirring to melt the chocolate. Keep stirring until all chocolate is melted and mixture is smooth and glossy.
- Refrigerate the mixture for 2-3 hours until well-chilled.
- Prepare your surface for scooping and rolling. I like to spread out parchment or wax paper on my counter-top for ease of cleanup.
- Once mixture is fully chilled, scoop out one-inch portions and gently and quickly roll into balls using the palms of your hands. (Your hands will probably heat the chocolate, so work quickly.)
- Roll each truffle ball in the cocoa powder to fully coat.
- Keep truffles chilled in the refrigerator until serving.
- Truffles will keep in the refrigerator for up to 3 days.
Looking for a simple Christmas holiday dessert? Here are 7 of my favorite easy to make desserts that work well for the winter holidays.
WHITE CHOCOLATE CRANBERRY PISTACHIO SNOWFLAKE TRUFFLES (N0-BAKE)
These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.
GLUTEN-FREE APPLE PIE SHORTBREAD BARS
These Gluten-Free Apple Pie Shortbread Bars are a delicious combination of an apple pie and an apple crisp!
MAPLE AND CINNAMON BAKED PEARS
Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.
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!
GINGERBREAD LOAF WITH MAPLE GLAZE
This Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.
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!
This easy beef chili recipe is a favorite to make in the fall and winter.
I almost always have the simple ingredients on hand for this beef chili. In the rare case I don’t have any beef on hand…I just omit it and serve it over rice. This recipe is very simple and quick to make.
The ingredients include ground beef, kidney beans, chopped tomatoes, onion, garlic, green pepper, chili powder, cayenne pepper, salt, and the two ingredients that I think are absolutely not optional: brown sugar and apple cider vinegar (ACV). Do this: follow the recipe right up until you get to the part where you add the brown sugar and ACV. Before you add those two ingredients, taste the chili. Lacking something, right? Now add the brown sugar and ACV. Let it simmer for a few minutes. Now go back and taste it. See what I mean? You definitely need those two ingredients. You can play around with the amount of each to suit your taste. Sometimes the vinegar really comes through and I might want to tone it down, so I’ll add just a little more sugar. Same goes for the spices…totally up to your taste buds!
Once you’ve added all the ingredients, let it simmer for 30 minutes, at least, if you have the time. Check on it and stir occasionally. You might need to add a bit of water if it gets too thick for you. Totally up to you. Some like it more like a soup; I tend to like it a bit thick and chunky. Garnish with some grated cheddar cheese or a dollop of sour cream. Cornbread or garlic toast on the side is always appreciated, too.
Original recipe posted January 15, 2016. Photos updated December 6, 2016. Recipe remains the same.
Beef Chili Recipe
- ½ lb. ground beef
- 1 can (or box) chopped tomatoes
- 1 can (or box) kidney beans; rinsed and drained
- 1 small sweet onion, chopped
- 1 green pepper, chopped
- 2-3 cloves garlic, peeled and chopped
- 1 Tbsp. chili power
- ⅛ tsp cayenne pepper (optional)
- salt, to taste, as needed
- 2 Tbsp. brown sugar
- 1 Tbsp. apple cider vinegar
- 1 Tbsp olive oil
- Heat olive oil in large pot, over medium high heat and brown the beef. Before beef is completely browned, add onion, peppers, garlic and a pinch of salt. Continue to brown until onions are translucent.
- Add can of chopped tomatoes and can of kidney beans that have been rinsed and drained. Add chili powder and cayenne pepper. Bring to boil and reduce heat to simmer.
- Add brown sugar and apple cider vinegar. Simmer. Taste and add more salt, chili pepper, cayenne, as needed. This is entirely up to your taste buds!
- Simmer for 30 minutes, if possible. Otherwise; serve it up and enjoy!
- Note: If you like your chili more like soup, feel free to add a bit of water to thin it out.
- Optional: garnish with grated cheddar cheese and or sour cream.
- This recipe is easily doubled.
I like easy, and maybe you do, too? Here are 8 Easy Thanksgiving Side Recipes that don’t require much fuss. Most of them you can make ahead and just reheat before serving.
Autumn Roasted Vegetables With Feta Cheese and Red Grapes
Baked Scalloped Potatoes With Cheese
Bourbon Pecan Mashed Sweet Potatoes
Creamed Corn Casserole
Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese
Cranberry Orange Relish
Roasted Garlic Mashed Potatoes
Roasted Sweet Potato Wedges with Maple and Cinnamon
Enjoy and Happy Thanksgiving!