Chocolate Candy Corn Truffles
Ingredients
Instructions
- Line an 8- by 8-in. baking pan with a 12- by 17-in. sheet of foil or waxed paper.
- 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.
- Chill until firm, at least 2 1/2 hours or (covered with plastic wrap) up to 1 week.
- 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.
- 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.
- Note: Nutritional analysis is per truffle.
- If you don't want to use the orange liqueur, you can replace it with 11/2 tablespoons of orange juice.
Nutrition & Diet Analysis (per serving)
266
kcal
13% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).