Grand Marnier Chocolate Truffles With Pistachios

  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 4 hr 35 min
  • Cook: 10 min
  • Yield: 18 to 24 truffles
Save Recipe


12 ounces bittersweet or semisweet chocolate

1 cup heavy cream

1 tablespoon unsalted butter

Pinch of salt

1 teaspoon vanilla extract

1/4 cup Grand Marnier

Chopped pistachios, for coating


  1. 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.)
  2. Whisk in the vanilla extract and the Grand Marnier. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
  3. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in chopped pistachios. 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. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Lowest Fat Chocolate and Grand Marnier Souffle

Souffle au Chocolat et au Grand Marnier

Chocolate Truffles

Chocolate Truffles

Chocolate Truffles

Chocolate Truffles

Chocolate Truffles

Chocolate Truffles