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Chocolate truffles


  • Gently melt the cream and butter in a double boiler over simmering water. Set aside to cool a little.
  • Add the Grand Marnier and dark chocolate. Stir until well combined and the chocolate has melted. (Can be put back over the double boiler if need be.) Refrigerate until firm.
  • Then roll the chocolate into small balls and dust with cocoa.
  • Perfect to serve after a dinner party or special lunch.


  • 200 ml cream
  • 50 gm unsalted butter
  • ¼ cup Grand Marnier
  • 450 gm dark cooking chocolate
  • Dutch cocoa

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm