Annabelle Breakey
YieldsMakes 64 truffles
Dark chocolate and bitter orange offset the sweetness of candy corn in these fun but fancy truffles. Prep and Cook Time: about 30 minutes, plus at least 2 1/2 hours to chill. You'll need 64 fluted 1-inch paper candy cups for this recipe.

How to Make It

Step 1
1

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

Step 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.

Step 3
3

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

Step 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.

Step 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.

Step 6
6

Note: Nutritional analysis is per truffle.

Ingredients

 18 ounces bittersweet chocolate, finely chopped
 1 cup whipping cream
 1 1/2 tablespoons Grand Marnier or other orange liqueur
 1/4 cup orange marmalade
 1/4 cup unsweetened cocoa powder (not Dutch-processed)
 64 candy corns (about 3 oz.)

Directions

Step 1
1

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

Step 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.

Step 3
3

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

Step 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.

Step 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.

Step 6
6

Note: Nutritional analysis is per truffle.

Chocolate Candy Corn Truffles