(makes 10 servings)
- 3½ oz light cream
- 1 tsp. glucose
- ¼ tsp. sorbitol (optional)
- Zest of 1 orange
- 3 oz 66% dark couverture
- 3½ oz 38% milk couverture
- 2 tsp. trimoline
- 1 oz Grand Marnier® Cordon Rouge liqueur
- 5 oz powdered cocoa
- 6½ oz 66% dark couverture
- Bring the cream, orange zest, glucose and sorbitol to the boil.
Pour over the chopped couvertures and stir well to combine.
Add the trimoline.
When the mixture has cooled to 30° C, add the Grand Marnier® liqueur.
Pipe into a log shape on a piece of parchment paper using a #18 tip.
Let harden overnight at 17° C.
Cut into 2.5 cm pieces.
With gloves on, roll the truffles into balls and dip them in 66% dark couverture then roll in the cocoa.
Chef’s suggestions: Honey may be used instead of trimoline.
For the ideal tasting experience, serve in a snifter. First, admire the colour, then swirl the liqueur in the glass to fully release its subtle aromas. Finally, savour the liqueur, allowing the flavours to linger on your palate and fully express themselves.
When served neat, Grand Marnier® reveals all of its unmatched intensity and richness.