For the truffles
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon corn syrup (you may substitute honey, agave syrup, maple syrup or brown rice syrup)
- 9 ounces semi sweet or bittersweet chocolate, broken into small pieces
- 3 tablespoons Grand Marnier (or your favorite liqueur: see note)
For the garnish
- Crushed candy canes
- 1/2 cup cocoa powder mixed with 1 tablespoon finely ground coffee beans
- Melted dark or white chocolate for drizzling
To make the truffles
Place cream, butter and corn syrup in a saucepan over medium-high heat and bring to a full boil. Turn off the heat, add chocolate and gently swirl the pan. Allow mixture to rest, without stirring, for 5 minutes. After the resting period slowly add Grand Marnier, stirring gently to blend.
Transfer mixture to a shallow baking pan and refrigerate for 20 to 30 minutes, stirring every 5 minutes.
As the mixture begins to thicken to a consistency you can handle, remove it from the refrigerator and form into 1-inch balls. You may form them with 2 spoons or a small scoop, but the final rolling is easiest done with your hands. Place them on a parchment-lined baking sheet or tray. If they are very soft, place them back in the refrigerator for about 5 minutes, and then continue shaping them into round balls.
Roll truffles in either crushed candy canes or cocoa-coffee mixture and then place on a wire cooling rack. Drizzle in a pretty pattern with the melted chocolate. (You may use a small pastry bag or a plastic squeeze bottle, or just drizzle using a spoon.) Place truffles in the refrigerator for about 10 minutes to set the drizzled chocolate.
You can store truffles for up to 1 week in an airtight container.
You may use any liqueur you enjoy if its flavor will complement your coating; or if you choose, you may substitute 1 tablespoon grated orange peel or 1 teaspoon vanilla extract for the liqueur.