Triple Chocolate Orange Liqueur Truffle Dessert Pops Recipe

Whoa! This is a mouthful, in more ways than one (wink, wink).  I digress.

I’m a big fan of the orange and chocolate combo.  I need to be honest with you though, there aren’t too many combos I’m not a fan of though – unless it’s green beans and peanut butter – I absolutely would not be a fan of that one.

But chocolate and orange Liqueur on the other hand – Big Fan!  Duncan Hines shares their recipe for a truffle pop that’s for the more sophisticated adult palate.  Like yours and mine.

Triple Chocolate Orange Liqueur Truffle Pop

Duncan Hines® Triple Chocolate Decadent Cake Mix with ganache, Grand Marnier, blood orange puree and candied orange peel.


2 cups Baked Duncan Hines® Triple Chocolate Cake Mix crumbs
¼ cup Ganache (instructions below)
1 T. Diced candied orange peel
1 T. Blood orange frozen puree
½ T. Grand Marnier

14 oz. Coating Chocolate (we recommend Wilton Candy Melts)

Ganache Ingredients

¼ cup Heavy Cream
¼ cup Bittersweet Chocolate


1.       Bake Duncan Hines® Triple Chocolate Cake Mix as directed on the back of the box in a 13×9 cake. Allow to cool completely.

2.       Crumble cake up into a large bowl.

3.       Add prepared ganache, orange peels, Grand Manier and Blood Orange Puree and stir until incorporated.

4.       Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks.

5.       Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.

6.       Place chocolate pate glace in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.

7.       Remove cake balls from freezer. Dip tips of lollipop sticks into chocolate pate glace and insert sticks into cake balls no more than halfway into center. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.

8.       Pick up cake pop by the stick and dip into chocolate pate glaze. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more glace as needed).

9.       Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes

Ganache Instructions:

In a medium size pan, bring the cream to a simmer, remove from the heat, add the chocolate, and stir to incorporate.

Like what you see?  Show them some sugar…

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