Grand Marnier Chocolate Truffles With Pistachios

Name: Grand Marnier Chocolate Truffles With Pistachios
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 18
Cuisine: Global
Ingredients: 59 milliliters Grand Marnier; 238 milliliters heavy cream; 18 servings Chopped pistachios, for coating; 1 pinch Pinch of salt; 340 grams bittersweet or semisweet chocolate; 1 Tbsp unsalted butter; 1 teaspoon vanilla extract

Grand Marnier Chocolate Truffles With Pistachios requires about 4 hours and 45 minutes from start to finish. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 328 calories, 7g of protein, and 25g of fat. This recipe serves 18. Head to the store and pick up salt, heavy cream, semisweet chocolate, and a few other things to make it today. It is a good option if you're following a gluten free diet. Only a few people really liked this beverage. Users who liked this recipe also liked Grand Marnier Pistachio Truffles, Grand Marnier Chocolate Chip Cheesecake, and Chocolate And Vanilla Grand Marnier Torte.

Instructions

Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)

Ingredients you will need

Heavy Cream

Chocolate

Butter

Salt

Equipment you will use

Microwave

Sauce Pan

Spatula

Whisk

Bowl

Whisk in the vanilla extract and the Grand Marnier. Stir until the ganache is smooth and shiny.

Ingredients you will need

Vanilla Extract

Grand Marnier

Equipment you will use

Whisk

Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.

Equipment you will use

Baking Pan

Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in chopped pistachios.

Ingredients you will need

Pistachio Nuts

Roll

Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks.

Ingredients you will need

Roll

Wrap