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Chocolate Candy Corn Truffles

Makes 64 truffles

Total Time
3 hrs

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.

Chocolate Candy Corn Truffles

Annabelle Breakey
 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.)
Step 1

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

Step 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

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

Step 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

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

Note: Nutritional analysis is per truffle.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 62Calories from Fat 55
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 2.3g12%
Cholesterol 5.1mg2%
Sodium 8.3mg1%
Total Carbohydrate 7.9g3%

Dietary Fiber 0.6g3%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.