Grand Marnier spiked chocolate orange Jaffa Cake truffles
Easy, no-bake, decadent truffles with a hit of alcohol.
An orange infused chocolate ganache, spiked with Grand Marnier, mixed with the chocolate orange goodness of a Jaffa Cake biscuit, and rolled into a bite-sized bundle of richness. Perfect for your festive holiday party or as a gift.
Actually inspired by the Grand Marnier I had sitting in the cupboard from a previous client shoot.
I’m not a drinker of alcohol, but I hate wasting food and don’t mind deserts spiked with a little alcohol. Kind of cuts through the richness while adding a different dimension of flavour.
Since Grand Marnier is an orange liqueur, why not make the truffles chocolate-orange?
Adding in Jaffa Cake biscuits gives the truffles a bit of texture and structure while still keeping it fudgy and melt-in-your-mouth.
I generally think that pure ganache truffles, while amazingly decadent, are a little toooo rich for my taste. As in, I could only really eat one. I would really really enjoy that one truffle, but that would be it for me. Things like rum balls on the other hand are, to me, much more moreish.
These truffles don’t have quite the same firmness as, say, a rum ball. They are still soft and fudgy like a ganache truffle, but have that moreish quality due to both the alcohol and the Jaffa Cakes cutting through some of that richness.
I used dark chocolate, but if your heart so desires, you can use milk chocolate instead. Even white chocolate! If you decide to use white choc, you’d have to make sure to increase the amount of white choc because it is much softer than milk or dark.
If you’d prefer, you can even go with a different fruit! And different liqueur! Cream is ridiculously easy to infuse, so these truffles having a ganache base makes it perfect for adding in different flavours.
They are quite soft, so make sure the ganache is fully chilled before adding in the Jaffa Cake crumbs. If it is still a little too soft after adding in the crumbs, return it to the fridge to reharden. I personally think the softness adds to the decadence and mouthfeel, but if you prefer a firmer truffle, simply increase the amount of chocolate.
Feel free to roll the truffles in other things like coconut or finely processed cookie/ biscuit crumbs.
Recipe
For the Grand Marnier spiked Jaffa Cake Truffles
Makes approx. 30
INGREDIENTS:
115g thickened cream
1/2tbsp orange zest
230g dark or milk chocolate (I used dark), finely chopped
25g Grand Marnier
24 Jaffa Cake biscuits
20g (approx.) cocoa powder to coat truffles
METHOD:
1. In a small pot, heat the cream with the zest until steaming. It will be bubbling around the edges.
2. Pour the heated cream onto the chocolate and cover for about 2 minutes. Uncover and whisk until smooth. If the chocolate is not all melted, heat for about 15 seconds at a time in the microwave, stirring after each round. Once smooth, pour in the Grand Marnier and whisk to combine. Cool in the fridge.
3. Meanwhile, process the biscuits in a food processor. Once the chocolate mixture is cold, mix in the processed biscuits.
4. Spoon a bit of the mixture and roll into a ball. Roll the ball in cocoa powder. Repeat with the remaining mixture.
That’s it!
Store in an airtight container in the fridge.
