Total Time
3 Hours
Yield
Makes 64 truffles
Annabelle Breakey

How to Make It

Step 1

Line an 8- by 8-in. baking pan with a 12- by 17-in. sheet of foil or waxed paper.

Step 2

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.

Step 3

Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.

Step 4

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.

Step 5

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.

Step 6

Note: Nutritional analysis is per truffle.

Chef's Notes

If you don't want to use the orange liqueur, you can replace it with 11/2 tablespoons of orange juice.

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