Chocolate Candy Corn Truffles – a delicious recipe with bittersweet chocolate, whipping cream, Grand Marnier, orange marmalade, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8- by 8-in. baking pan with a 12- by 17-in. sheet of foil or waxed paper.
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.
3
Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.
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.
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.
6
Note: Nutritional analysis is per truffle.
7
If you don't want to use the orange liqueur, you can replace it with 11/2 tablespoons of orange juice.
2300
kcal
Calories
78
g
Fat
388
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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, and more.
Yes, Chocolate Candy Corn Truffles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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