Chocolate Candy Corn Truffles
Annabelle Breakey
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.
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