Decadence – unrestrained or excessive self-indulgence. Yeah, that’s this.
One truffle is all you’ll need to send you into bliss, but no one will judge for indulging in several more.
Orange and cranberry cut the sweetness… if that’s even possible. And the tart factor makes these truffles sooo enjoyable. I say this, because as I’ve stated before, I do not like sweets, and/or chocolate.
Give yourself time to make the initial batter, time to chill it, time to roll, chill again, and time to dip these bad boys in chocolate. It sounds like a lot, but as long as you start early, you’ll have happy mouths by sundown.
When I cruise the aisles of my local grocery store, I tend to go for the cheapies, the store brand, sales. If there’s one thing I’ll never skimp on in a recipe it’s cheap booze, and cheap chocolate. For one reason, they just don’t work. Splurge here, grab the Grand Marnier and the good chocolate, you’ll be glad you did.
I love my little candy making tool for things like truffles, they allow for more chocolate to be tapped off. Don’t be shy with the tapping, besides not wanting the coating to be the main attraction, the more you tap the less the truffles will need to set up.
These are about as perfect a gift as it gets for the sweet tooth or chocoholic in your life. Happy dipping!
Cran Marnier Truffles
1 1/2 cups sugar
1-5 ounce can evaporated milk
1/2 cup butter
2 cups tiny marshmallows
8 ounces premium dark baking chocolate, chopped
1 tablespoon Grand Marnier or other orange liqueur
2 teaspoons finely shredded orange peel
1/2 cup dried cranberries, finely snipped
12 ounces semisweet chocolate, chopped
2 tablespoons shortening
Unsweetened cocoa powder (optional)
Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, evaporated milk, and the 1/2 cup butter. Cook and stir over medium-high heat until mixture comes to boiling. Reduce heat to medium; cook for 6 minutes more, stirring constantly. Remove from heat.
Add marshmallows, dark chocolate, Grand Marnier liqueur, and orange peel; stir until melted and smooth. Stir in dried cranberries. Beat by hand for 1 minute. Transfer mixture to a large bowl. Cover and chill about 1 1/2 hours or until nearly firm.
Line a cookie with waxed paper. Shape chocolate mixture into 1-inch balls. Place balls on the prepared cookie sheet. Cover and chill about 1 hour or until firm.
In a medium microwave-safe bowl microwave semisweet chocolate and shortening on 50 percent power (medium) for 2 to 3 minutes or until melted and smooth, stirring after every minute. Cool slightly.
Dip balls, one at a time, into melted chocolate, letting excess drip back into bowl. Return chocolate-dipped balls to cookie sheet. Chill about 30 minutes or until chocolate is set. If desired, sprinkle truffles lightly with cocoa powder before serving.
From Better Homes & Gardens