Duncan Hines Triple Chocolate Orange Liquer Truffle Pop

September 17, 2011

I was lucky enough to be invited to the preview of the  Primetime Emmy s Governors Ball this week.  We were able to sample signature cocktails, the menu, and of course dessert.  Duncan Hines is the official dessert sponsor for this years Emmy Awards.  They created this triple chocolate orange liquor truffle pop to be served at the at the ball along with two other flavors.  The cake is made with the company's triple chocolate cake mix, Grand Marnier (orange liquor) and orange puree.  The cake pop is then dipped into a rich chocolate ganache.  This dessert is fit for the stars, try it at home and enjoy them during the awards show.

Triple Chocolate Orange Liquer Truffle Pop
Recipe from Duncan Hines


  • 2 cups baked Duncan Hines Triple Chocolate Cake Mix crumbs
  • 1/4 cup Ganache (instructions below)
  • 1 Tbsp Diced candied orange peel
  • 1 Tbsp Orange frozen puree
  • 1/2 Tbsp Grand Marnier
  • 14 oz. Coating Chocolate (we recommend Wilton Candy Melts)

Ganache Ingredients:

  • 1/4 cup Heavy Cream
  • 1/4 cup Bittersweet Chocolate


  1. Bake Duncan Hines® Triple Chocolate Cake Mix as directed on the back of the box in a 13x9 cake. Allow to cool completely.
  2. Crumble cake up into a large bowl.
  3. Add prepared ganache, orange peels, Grand Marnier and 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 coating chocolate 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 will 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 coating or the cake pops will crack.
  7. Remove cake balls from freezer. Dip tips of lollipop sticks into coating chocolate 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 the coating chocolate. Gently tap stick against the 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

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

Ganache Directions:

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

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