Simple Holiday Chocolate Truffles

To make the truffles

Place the cream, butter and corn syrup in a saucepan over medium-high heat and bring to a full boil. Turn off the heat, add the chocolate and gently swirl the pan. Allow the mixture to rest, without stirring, for 5 minutes. After the resting period slowly add the Grand Marnier, stirring gently to blend.

Transfer the 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 the mixture 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.

To garnish

Roll the truffles in either the crushed candy canes or the 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 the truffles in the refrigerator for about 10 minutes to set the drizzled chocolate.

You can store the truffles for up to 1 week in an airtight container.You may use any liqueur you enjoy; or if you choose, you may substitute 1 tablespoon grated orange peel or 1 teaspoon vanilla extract or vanilla bean paste for the liqueur.