Cointreau Truffles

Everyone knows that the combination of dark chocolate and orange is classic and delicious. Also, most of you would probably agree that chocolate spiked with liquor is a great idea. So why not make truffles spiked with orange liquor? These Cointreau Truffles are so irresistibly luscious!

Hello everyone! I hope you are enjoying this week. And I certainly hope you’re ready for the weekend! (Oh gosh, I have just checked the calendar, and I cannot believe this – it’s Thanksgiving today! So, I hope my American readers are having a very cozy holiday weekend.)

As I am still aiming to post one more recipe on Saturday or Sunday, I am going to keep it short and sweet. Literally sweet. Indeed, it’s my first desert recipe this season. While I am enjoying savoury creations this year the most, I have still made and photographed some sweets, too.

Savoury Holiday Recipes

Make sure to check some of my recent savoury creations:

Cheese Chestnut Dip MUST TRY!

Chestnut Cheese Soup

Orange Sauce Meatballs

Rosé Wine Sauce Meatballs

Cointreau Truffles

Cointreau Truffles are irresistibly rich and luscious.

When making truffles, I prefer to use this method. Finely chop the chocolate and place in a bowl along with cubed butter. In a meantime, bring the cream with Cointreau to a boil in a separate pan. Then pour hot cream over the chocolate and let it stand for a minute or so. Finally, mix everything with a spatula or spoon. You can also melt the chocolate using a double boiler, if you prefer. Add a splash of extra orange liquor for the added flavour – and voila!

Personally, I prefer dark chocolate. Here I used the combination of dark and extra dark chocolate. If you are not a fan, you can use semi-dark chocolate; however, the flavour won’t be as decadent. I will not recommend using milk chocolate as the consistency and taste will be different.

I also added some honey for the sweetness and smoothness. Honey works so well with chocolate and orange! Lastly, I had dehydrated oranges, so I finely chopped few rings and stirred in the ganache. It added a nice subtly chewy element. Feel free to use grated orange zest for a beautiful aroma.

More Truffle Recipes

Candy Cane Chocolate Truffles

Chestnut Chocolate Truffles

Irish Cream Truffles

I hope you like these Cointreau Truffles, and you will give them a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

Pin

Print

Cointreau Truffles

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Christmas Desserts, Chilled and No-Bake DessertsDifficulty: Easy

Servings

~24-28

servings

Prep time

15

minutes

Cooking time

15

minutes

Chilling time

2

hours

A classic combination of dark chocolate and orange gets even more luscious and decadent when spiced with orange liquor – try these Cointreau Truffles!

Cook Mode

Keep the screen of your device on

Ingredients

• 2/3 cup whipping cream (35%)

• 450 gr. dark chocolate (I used the combination of dark and extra dark), finely chopped (Otherwise, it might not melt well)

• 1/3 cup plus 1 tbsp. Cointreau or other triple sec liquor

• 60 gr. (4 and 1/4 tbsp.) butter, cut in small cubes

• 2 tbsp. honey (optional)

• a good pinch of salt

• 1 tbsp. finally grated orange zest (optional). If you have dehydrated oranges, you can chop up and add few rings

• ~1/3 cup dark cacao powder for rolling

Directions

• Place the chopped chocolate, butter, honey, salt, and orange zest (if using) in a medium bowl. Please note the chocolate must be finely chopped, otherwise it might be more challenging to melt the chocolate until smooth and homogeneous ganache.
• Bring the whipping cream and 1/3 cup orange liquor in a small saucepan to a boil.
• Pour roughly 1/2 of the boiling cream mixture over the chopped chocolate. Let stand about 30 seconds then gently combine with a spatula, few seconds. Pour over the chocolate the remaining cream mixture. Let stand about 60 seconds then combine with a spatula. Add in the remaining 1 tbsp. Cointreau. The mixture should be smooth and shiny. If the chocolate has not melted fully and the ganache is lumpy, you can easily fix it by using a double boiler, few minutes of steaming should be enough to fully melt the chocolate.
• Cover and chill for a couple of hours, until firm enough (Dark and extra dark chocolate will firm up faster than semi-dark.) If it has firmed too much, simply remove it from the refrigerator and let it soften 10-15 minutes.
• Scoop out some chocolate ganache (It’s easy to do with a small scoop like a melon spoon), then using your hands, shape it into the balls. I was able to get about 26 truffles.
• Roll the truffles in the cocoa powder. If desired, you can coat them into melted chocolate instead. Keep refrigerated for up to 5-6 days. Enjoy!