Any opportunity I have to combine food with alcohol gets me excited. And I don’t mean this in the drink-a-glass-of-wine-as-I-cook kind of way because that’s a given. What I’m talking about is when alcohol is a pivotal ingredient within a recipe. My partner and I had an adult family function last Friday and I decided to have some fun with chocolate truffles. What did I spike these delectable treats with? Grand fucking Marnier, that’s what. Those who have been to my home know that Grand Marnier has a perma-spot on my booze-cluttered bar cart because it’s such a fantastic liqueur. Its subtle orange flavours are fantastic in cocktails and baked goods alike. One important tip before you dive into this decadent recipe: use good chocolate. This seems like an obvious statement since the main ingredient in this recipe is chocolate but there are always some of you who will reach for the cheapest, lowest quality crap you can get your hands on. If you are one of these people, be aware that your truffles will likely be mediocre. This is totally up to you of course but know that the better the chocolate, the better the truffle. Just sayin’. Scroll below to find this easy Grand Marnier Truffles recipe.
What you’ll need:
– 12oz of (good quality) semisweet chocolate
– 2tbps of butter
– 1/3 cups of heavy cream
– 1tsp of pure vanilla extract
– 3tbsp of Grand Marnier
What you’re going to do:
1. In a double boiler over simmering water, combine chocolate, butter and cream. Stir frequently until your chocolate has melted completely and the mixture is smooth.
2. Remove from heat and mix in vanilla.
3. Let the chocolate cool until the mixture is no longer hot but is still warm to the touch. Stir in Grand Marnier.
4. Pour mixture into a shallow casserole dish and cool to room temperature.
5. Cover and refrigerate for 2 hours.
6. Line a baking sheet with parchment paper. Scoop chocolate mixture and roll into one inch balls and place them on sheet.
7. Roll balls in desired coating. I used sweetened cocoa powder however I’m sure chocolate sprinkles or finely chopped nuts would be the bomb as well.
8. Keep refrigerated until ready to serve.
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