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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.

This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
3 hrs
Yield:
Makes 64 truffles
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef's Notes

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

Nutrition Facts

62 calories; calories from fat 55%; protein 0.5g; fat 3.8g; saturated fat 2.3g; carbohydrates 7.9g; fiber 0.6g; sodium 8.3mg; cholesterol 5.1mg.
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