Best Orange Liqueur Balls Recipes

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NO BAKE ORANGE BALLS



No Bake Orange Balls image

Only 5 ingredients

Provided by The Southern Lady Cooks

Categories     candy

Time 1h15m

Number Of Ingredients 6

1 cup of powdered sugar
3 cups of crushed vanilla wafers
1/4 cup of butter (softened)
1/2 cup of finely chopped pecans (can use any type of nuts)
3 ounces of orange juice concentrate (thawed)
coconut (optional)

Steps:

  • Mix all ingredients together and shape in to walnut size balls. Roll balls in additional powder sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.

ORANGE LIQUEUR TRUFFLES



Orange Liqueur Truffles image

How to make orange liqueur truffles. There are two versions of this recipe, my original chocolate coated truffles and a quick and easy version. Both versions taste absolutely delicious and are the perfect gift for someone special.

Provided by Charlotte Oates

Categories     Chocolates

Number Of Ingredients 6

600 g milk chocolate (good quality)
100 ml double cream
100 ml orange liqueur
¼ tsp orange extract
25 g white chocolate
orange gel food colouring

Steps:

  • Break 400g milk chocolate into chunks and pop it into a saucepan. Warm on a VERY gentle heat until all of the chocolate has melted (you can do this over a bain marie or in a microwave if you prefer).
  • Put the double cream (100ml), orange liqueur (100ml) and orange extract (¼ tsp) into a large bowl. Once the chocolate has melted, pour it into the liqueur and cream and stir it rapidly until fully combined (you must stir quickly otherwise the chocolate may seize and go lumpy).
  • Pop it into the fridge to set (mine needed a good couple of hours to be firm enough to roll into balls).
  • Once the ganache is firm roll it into balls about 1" in diameter. Return the ganache balls to the fridge while you temper your chocolate.
  • Break 150g of milk chocolate into a saucepan and warm on a gentle heat until the chocolate has reached 45ºC. Once it has reached 45ºC remove from the heat (don't worry if it hasn't completely melted, continue to stir it and the remaining lumps will melt in the residual heat).
  • Pour the chocolate into a large bowl.
  • You now want to bring the temperature of the chocolate down to 32ºC which you do by stirring in the 50g of chocolate you haven't used yet. Add this chocolate a couple of pieces at a time, stirring continuously. As the chocolate melts, add more pieces until you reach 32ºC.
  • Remove any unmelted lumps of chocolate (these can be a little cook's treat!).
  • Lay out a large sheet of greaseproof paper.
  • Get your ganache balls from the fridge.
  • Drop a ganache ball into the melted chocolate and use a tablespoon to move it around and ensure it's all coated. Lift it out using the spoon and the carefully slide it onto the greaseproof paper using the back of a fork.
  • Repeat until all of your chocolates are coated.
  • Leave for about 30 minutes for the chocolate to set completely (this will be quicker in the fridge but they will set at room temperature as long as it's not too warm).
  • Heat some water in a saucepan and once boiling reduce the heat to give a gentle simmer. Cover the pan with a bowl (not touching the water) and put 15g of white chocolate into the bowl. Melt until it reaches 45ºC.
  • Once the chocolate has reached 45ºC remove it from the heat and put into a bowl. Add a little orange gel food colouring and then stir in the remaining white chocolate (10g) a bit at a time, until the temperature has fallen to 32ºC.
  • Put the melted white chocolate into a piping bag or bottle and drizzle over the chocolates (if you don't have a piping bag or bottle then you can also use a fork dipped in the white chocolate and allow it to drizzle over).
  • Leave to set.

Nutrition Facts : Calories 130 kcal, Fat 8.5 g, SaturatedFat 5.3 g, Carbohydrate 10.2 g, Sugar 10.1 g, Protein 1.2 g, Sodium 40 mg, ServingSize 1 truffle

GRAND MARNIER TRUFFLES



Grand Marnier Truffles image

Rich and Creamy Grand Marnier Truffles are made with just 8 simple ingredients.

Provided by Ashley Manila

Categories     Dessert

Time 4h40m

Number Of Ingredients 7

1 pound (454g) dark chocolate (finely chopped )
1 cup (227ml) heavy cream (aka whipping cream)
6 tablespoons (85g) unsalted butter (room temperature, cut into small cubes )
1/4 cup (57ml) Grand Marnier
1/2 cup (42g) cocoa powder (sifted )
24 ounces (567g) dark chocolate (finely chopped )
flaky sea salt

Steps:

  • Place the chopped chocolate in a medium-sized heatproof bowl. Set aside until needed.
  • In a small saucepan over medium heat, bring the cream to a boil. As soon as it begins to boil, remove the cream from heat.
  • Pour the hot cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Then whisk until smooth.
  • Stir in the butter and Grand Marnier and vigorously whisk until smooth and shiny.
  • Set aside and cool to room temperature. Then tightly cover the bowl with plastic wrap and refrigerate for 2 and ½ hours or until firm enough to scoop.
  • Place the cocoa powder in a wide shallow dish and set aside.

ORANGE BALLS -- ADULT



Orange Balls -- Adult image

And, wow, does the Cointreau add a deliciousness! They are wonderful when initially made, even better after aging a couple of days.

Provided by BarbryT

Categories     Dessert

Time 10m

Yield 24 cookies

Number Of Ingredients 7

3 cups vanilla wafer crumbs or 3 cups shortbread, crumbs
3/4 cup powdered sugar
3/4 cup grated sweetened coconut
1 cup chopped pecans
1 (6 ounce) can orange juice concentrate, thawed
3 -4 tablespoons Cointreau liqueur (I recommend 4 !)
powdered sugar, additional for rolling

Steps:

  • Mix first six ingredients.
  • Form into one- to one-and-a-half-inch balls.
  • Roll in powdered sugar.
  • Store in covered container.

ORANGE LIQUEUR



Orange Liqueur image

I've been researching liqueur recipes to make as hostess gifts for Rosh Hashana. This one is delicious, great drizzled on some vanilla ice cream.

Provided by Mirj2338

Categories     Beverages

Time P30D

Yield 1 quart

Number Of Ingredients 3

3 large oranges
3 cups vodka
1 1/3 cups superfine sugar

Steps:

  • Wash the oranges well with soap and water.
  • Pare very thinly the bright-colored rind from the oranges (no white).
  • Blot the peel on paper towels to remove any excess oil.
  • Put the peel in a 4 cup screw-top jar.
  • Add 2 cups vodka.
  • Close jar.
  • Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
  • Remove the peel and add the remaining vodka, along with the superfine sugar.
  • Close the jar and store in a cool dark place at least 1 month to age.

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