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Cran-Marnier Truffles

 Cran-Marnier Truffles
Silky smooth chocolate is studded with bits of dried cranberries in these luscious truffles. It is the perfect dessert for your Thanksgiving or Christmas celebration.—Gerry Cofta, Milwaukee, Wisconsin
60 ServingsPrep: 45 min. + chilling


  • 1-1/2 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup butter, cubed
  • 8 ounces 53% cacao dark baking chocolate, chopped
  • 2 cups miniature marshmallows
  • 1 tablespoon Grand Marnier
  • 2 teaspoons grated orange peel
  • 1/2 cup dried cranberries, chopped
  • 12 ounces semisweet chocolate, chopped
  • 2 tablespoons shortening
  • Baking cocoa, optional


  • In a heavy saucepan, combine the sugar, milk and butter. Bring to a
  • boil over medium heat. Cook, stirring constantly, until a candy
  • thermometer reads 234° (soft-ball stage).
  • Remove from the heat; stir in dark chocolate until melted. Stir in
  • the marshmallows, Grand Marnier and orange peel until blended. Stir
  • in cranberries. Transfer to a large bowl. Refrigerate for 1-1/2
  • hours or until easy to handle.
  • Shape into 1-in. balls. Place on waxed paper-lined baking sheets;
  • cover and refrigerate for 1 hour or until firm.
  • In a microwave, melt semisweet chocolate and shortening; stir until
  • smooth. Dip truffles in chocolate; allow excess to drip off. Return

2 of 2

Cran-Marnier Truffles (continued)

Directions (continued)

  • to lined baking sheets; refrigerate until set.
  • Roll truffles in cocoa if desired. Store in an airtight container in
  • the refrigerator. Yield: 5 dozen.
Editor's Note: Store these truffles in the refrigerator for up to 1 month. Allow them to come to room temperature before serving.
Nutritional Facts: 1 truffle (calculated without cocoa) equals 96 calories, 5 g fat (3 g saturated fat), 5 mg cholesterol, 14 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.