(Makes about 12 truffles)

For the truffles:
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon organic corn syrup, (you may substitute honey, agave syrup, maple syrup or brown rice syrup)
9 ounces semi sweet or bittersweet chocolate, small pieces
3 tablespoons Grand Marnier (or your favorite liqueur: see note)

Place the cream, butter and corn syrup in a saucepan over medium high heat and bring to a full boil. Turn off the heat, add the chopped chocolate, and gently swirl the pan. Allow the mixture to rest, without stirring, for 5 minutes. After the resting period slowly add the Grand Marnier, stirring gently to blend.

Transfer the mixture to a shallow baking pan and refrigerate for 20-30 minutes, stirring every 5 minutes.

As the mixture begins to thicken to a consistency to handle, remove it from the refrigerator and form the mixture into 1-inch balls. You may form them with 2 spoons or a small scoop, but the final rolling is easiest done with your hands.. Place them on a parchment lined baking sheet or tray. If they are very soft, place them back in the refrigerator for about 5 minutes, and then continue shaping them into round balls.

For the garnish:
Crushed candy canes or peppermint candies
1/2 cup organic cocoa powder mixed with 1 tablespoon finely ground coffee beans
Melted dark or white chocolate for drizzling

Roll the truffles in either the crushed candy canes or the cocoa/coffee mixture and then place on a wire cooling rack. Drizzle in a pretty pattern with the melted chocolate. (You may use a small pastry bag or a plastic squeeze bottle, or just drizzle using a spoon.) Place the truffles in the refrigerator for about 10 minutes to set the drizzled chocolate.

You can store the truffles for up to a week in an airtight container.

Note on liqueur: You may use any liqueur you enjoy at this step, or if you choose, you may substitute 1 tablespoon grated orange peel or 1 teaspoon vanilla extract or vanilla bean paste for the liqueur.

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