Annabelle Breakey
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.
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.
KathyNashville's Review