Chocolate Truffles

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• 1/2 lb good bittersweet chocolate, such as lindt
• 1/2 lb good semisweet chocolate, such as ghiradelli
• 1 cup heavy cream
• 2 tablespoons grand marnier, optional
• 1 tablespoon brewed coffee
• 1/2 teaspoon good vanilla extract
• confectioners' sugar
• cocoa powder

Recipe

• 1 chop the chocolates finely with a sharp knife.
• 2 place them in a heat-proof mixing bowl.
• 3 heat the cream in a small saucepan until it just boils.
• 4 turn off the heat and allow the cream to sit for 20 seconds.
• 5 pour the cream through a fine-meshed sieve into the bowl with chocolate.
• 6 with a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
• 7 whisk in the grand marnier, if using, coffee, and vanilla.
• 8 set aside at room temperature for 1 hour.
• 9 with 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
• 10 refrigerate for 30 minutes, until firm.
• 11 roll each dollop of chocolate in your hands to roughly make a round ball.
• 12 roll in confectioners' sugar, cocoa powder, or both.
• 13 these will keep refrigerated for weeks, but serve at room temperature.