Well, friends, the time of carefully-carved jack-o-lanterns and adorably-costumed children is upon us! It’s less than a week until Halloween. Are you ready?
Unfortunately, we tend to get very few trick-or-treaters at our house. I’m not sure why exactly. Although, I have heard that one of the neighborhoods closer to town is the place to be if you’re on the hunt for good candy. We have a couple friends who live in that area, and they get hundreds of kids on trick-or-treat night. I guess word of full-size candy bars has hit the streets?
Regardless of the reason, I can usually count on one hand how many kids we get at our door. So, since I don’t typically buy very much candy to hand out, I really love to make some of my own candy this time of year. We’re all grown-up kids on Oct. 31 anyway. We just want to eat candy and curl up with a scary movie, right?
These are grown-up truffles that will allow you to connect with the long-lost trick-or-treater in you. Not only are they orange colored on the inside, they’re orange flavored, too, thanks to the Grand Marnier that “adults” them up a bit.
These have my husband’s name written all over them. He loves white chocolate and Grand Marnier, so these are custom made for him. They’re infinitely adaptable, though, so play around however you like. Dark chocolate? Nuts instead of sugar on top? Raspberry-flavored liquor? The possibilities are endless.
Let the kids have the fun-size candy bars. These are ours for the night.
Happy almost Halloween!
- 12 oz. white chocolate, roughly chopped
- ¼ cup heavy cream
- 1 T. Grand Marnier
- Orange food coloring
- 8 oz. semi-sweet chocolate, roughly chopped
- 2 T. granulated sugar
- Place chopped white chocolate in a medium bowl. Heat cream in the microwave until hot but not boiling (mine took two 20-second increments on high). Pour cream over the white chocolate and stir until totally melted. (If it doesn’t melt completely, place the whole mixture in the microwave for an additional 20 seconds).
- Stir in the Grand Marnier.
- Add orange food coloring to the white chocolate mixture, a little bit at a time, until it reaches your desired shade. Place mixture in the refrigerator for 2 hours or until chilled enough to work with.
- With a 1 ¼” scoop, scoop balls of white chocolate onto a plate or cookie sheet. Place the scoops back in the refrigerator for another hour until firm.
- Meanwhile, add a little bit of orange food coloring to the granulated sugar. Mix with the back of a spoon until all sugar is colored. (Or, you could buy orange sanding sugar if you prefer). Set aside.
- Melt the semi-sweet chocolate over a double boiler. Using a fork and a spoon, dip the white chocolate balls into the melted semi-sweet chocolate. Coat completely. Place on a cooling rack set over a baking sheet.
- While still wet, sprinkle the tops of the truffles with orange sugar. Let sit until dry.
Adapted from Claire Robinson.