Dark chocolate and bitter orange offset the sweetness of candy corn in these fun but fancy truffles. Prep and Cook Time: about 30 minutes, plus at least 2 1/2 hours to chill. You'll need 64 fluted 1-inch paper candy cups for this recipe.
18 ounces bittersweet chocolate, finely chopped
1 cup whipping cream
1 1/2 tablespoons Grand Marnier or other orange liqueur
1/4 cup orange marmalade
1/4 cup unsweetened cocoa powder (not Dutch-processed)
64 candy corns (about 3 oz.)
How to Make It
Line an 8- by 8-in. baking pan with a 12- by 17-in. sheet of foil or waxed paper.
In a large heatproof bowl set over a saucepan of hot water, use a heatproof spatula or wooden spoon to stir together chocolate, cream, Grand Marnier, and marmalade until chocolate is melted. Scrape chocolate mixture into prepared pan, smoothing top.
Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.
Put cocoa powder in a shallow bowl. Remove chocolate mixture from pan. With a long, sharp knife, cut chocolate mixture into 64 squares, each about 3/4 in. wide. Roll squares in cocoa powder to coat; place 1 square in each paper cup.
Gently press a candy corn into the top of each truffle. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.
Note: Nutritional analysis is per truffle.
If you don't want to use the orange liqueur, you can replace it with 11/2 tablespoons of orange juice.