½ lb. bittersweet chocolate (I like Lindt or Ghiradelli)
½ lb. semi-sweet chocolate (Ghiradelli)
1 cup heavy cream
2 tblsp. Grand Marnier (Optional)
1 tblsp. prepared coffee
½ tsp. vanilla
Confectioner’s sugar or Cocoa PowderDirections:
Chop the chocolate finely with 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 mesh sieve into the bowl with the chocolate. With a wire whisk, slowly stir in the cream and chocolates together until the
Chocolate is completely melted. Whisk in the Grand Marnier if using, coffee and vanilla. Set aside at room temperature for 1 hour.
Using a small ice cream scoop, drop onto a baking sheet lined with parchment paper. Let set in the refrigerator until they are firm, then roll in confectioner’s sugar or powdered sugar.
These will keep refrigerated for weeks, but serve them at room temperature.
Servings: Makes 60 trufflesPresented by:
Barbara TenneyDate Aired:
February 13, 2013