Chocolate Ganache Truffles

Chocolate Ganache Truffles
By Paola Levy •

For the ganache

  • 2 generous cups (18 oz; 500 g) heavy cream
  • 21 ounces (600 g) bittersweet chocolate, finely chopped
  • 1/4 generous cup (2 oz; 60 g) Grand Marnier

To enrobe the truffles

  • 18 ounces (500 g) bittersweet chocolate,

To garnish the truffles

  • Approx. 2 cups (8 oz; 230 g) toasted nuts, finely chopped




  1. In a small saucepan, boil cream.
  2. Pour over chocolate and let sit to melt for one minute.
  3. Stir until smooth. If chocolate has not melted completely, heat mixture in microwave for 15 sec. at a time until smooth consistency is achieved.
  4. Add Grand Marnier.
  5. Cover and let sit in cooler over night.
  6. When Ganache is ready, make small balls in palms of hands and cover with melted chocolate, and immediately roll balls over finely chopped nuts.