Chocolate Candy Corn Truffles

1. 1

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

2. 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. 3

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

4. 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. 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. 6

   Note: Nutritional analysis is per truffle.

7. 7

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

* Per serving · 4 servings · Values may vary.