Grand Marnier Truffles Recipes

Steps:

• Very finely chop 12 ounces semisweetchocolate, and sift to remove powderyresidue; set aside in a small bowl. In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir Grand Marnier into theganache.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved choppedchocolate. With yourclean hand, cover truffle with chocolate. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla extract and the Grand Marnier. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in chopped pistachios. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

Steps:

• In a heavy saucepan, combine sugar, milk and butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage)., Remove from heat; stir in dark chocolate until melted. Stir in marshmallows, Grand Marnier and orange zest until blended. Stir in cranberries. Transfer to a bowl. Refrigerate until easy to handle, about 1-1/2 hours., Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate, covered, until firm, about 1 hour., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to lined baking sheets; refrigerate until set. Or, if desired, roll undipped truffles in cocoa. Store in an airtight container in the refrigerator.

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.

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.

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.