ounces good bittersweet chocolate
ounces good semisweet chocolate
cup heavy cream
tablespoons Grand Marnier liqueur
tablespoon prepared coffee
teaspoon good vanilla extract
Chop the chocolates finely and place in a bowl. Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the Grand Marnier, coffee, and vanilla. Cover and chill for 45 minutes to an hour until pliable but firm enough to scoop. With two teaspoons or a 1-1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll in cocoa powder and chill. Truffles are best when they're allowed to set overnight in the refrigerator. Roll in confectioners' sugar and serve chilled or at room temperature.