CHOCOLATE TRUFFLES

By ozzie

Ingredients

• 1/2 pound good bittersweet chocolate (Lindt)
• 1/2 pound good semisweet chocolate (Ghiradelli)
• 1 cup heavy cream
• 2 tablespoons grand Marnier
• 1 tablespoon prepared coffee (hot)
• 1/2 teaspoon vanilla extract
• confectioner's sugar
• cocoa powder

Details

Servings 60

Preparation

Step 1

Chop the chocolates finely w/a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine meshed sieve into the bowl w/chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the grand marnier, coffee and vanilla. Set aside at room temperature for 1 hours.

With 2 teaspoons, spoon round balls (or use melon baller scraping will make into a ball) of the chocolate mixture into a baking sheet lined w/parchment paper. Refrigerate for 30 minutes until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.