Grand Marnier Truffles
Grand Marnier Truffles
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Grand Marnier Truffles

40 MIN
1 H
36 servings




  1. In a saucepan, heat the cream until it is almost boiling, small bubbles will appear around the cream.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the Grand Marnier and stir to blend. Pour the mixture into a bowl, let cool at room temperature for about 30 minutes. Refrigerate for 30 minutes.
  3. The preparation should be cool and thick but pourable. Whip with an electric mixer until it is like very stiff whipped cream.
  4. With a spoon, take about 15 ml (1 tablespoon) of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Place on parchment paper. Let stand for one hour. Roll the truffles in the chosen coating. Store in a cool place. 


To make truffles, good chocolate is necessary. The most common good quality chocolates are the Valrhona and Barry Callebaut brands. Valrhona is available in "pistols". These are flat pieces of chocolates the size of a dime. They have the advantage of melting evenly. Other very good chocolates are offered in blocks, they should be roughly chopped with a knife. The fine taste of truffles is well worth the trouble and price! In truffles, alcohol is optional. You can choose cream of mint, rum, cognac, or applejack for added flavour.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.