Sweetness on Sunday: Grand Marnier Truffles

Aside from cupcakes, my other love is chocolate truffles. So today on Sweetness on Sunday, I want you to meet one of my all-time favorites: The Grand Marnier Truffle! A super delicious, creamy milk chocolate and orange liqueur filling dipped in white chocolate. It's also one of my favorites to make because one of my least favorite things to do is temper chocolate, and white chocolate doesn't need to be tempered--hurrah! :D

If you've never made truffles before, here's what you need to know: it's easy, but a bit time consuming. More than a few steps, but worth every single one in the end. So here we go:

For the filling:
12 oz bag milk chocolate chips
1 stick of unsalted butter, softened (1/2 cup if you're not using sticks)
3 egg yolks
1/4 cup Grand Marnier or other orange liqueur

Melt chocolate in a double boiler until completely smooth. Remove from heat and mix in the butter, egg yolks, and grand marnier with a handheld mixer. Pour into a shallow medium-size bowl, cover with plastic wrap, and refrigerate until very firm (about an hour).

For the next step, you'll need a melon baller and a baking sheet lined with wax paper. When filling is cooled and very firm, take a melon baller and form filling into 1 inch balls (the melon baller will scoop out the right amount, but you have to do the shaping with your hands! It's a bit messy!) Place on the baking sheet and place in the freezer for 30 minutes or more. You need them really cold or they will melt into your dipping chocolate! Don't let them get icy, though!

For Dipping:
12 oz bag white chocolate chips
1 tsp vegetable oil

In a microwave (yes!) heat the white chocolate chips 30 seconds at a time, stirring after each cycle until completely melted and smooth. When melted, add the vegetable oil. *note: you can skip the veg oil, but you'll end up with dull truffles. Adding the tiny bit of oil gives them a little shine when they set up.

Taking small batches at a time from the freezer, dip each filling ball into the white chocolate. Give each one a small tap on the side of the bowl to shake off the excess chocolate. This will give less of a pool of chocolate at the bottom of your truffles. Carefully place each one on a sheet of wax paper to set up. *note: if you plan to use decorations or sprinkles of any kind (which I always do! lol) you need to do it before the chocolate dries. It won't stick after that! :) For these, I like to use orange sprinkles---gives a little hint to what's inside!

There you have it! All done! Once they dry, eat a few before they all disappear! :D

Til' next time...