Wednesday, July 21, 2010

Chocolate Truffles

Yet another friend Amy classic!  She has made these in lots of variations!  She made me LOTS of them while I was preggers, but without the alcohol!  They are so good!  The pic above is with cocoa on them, however we have found we like them best with hard chocolate on the outside! :)

Recipes adapted from HERE



1/2 pound good bittersweet chocolate (recommended: Lindt)

1/2 pound good semisweet chocolate (recommended: Ghiradelli)

1 cup heavy cream

2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier)

1 tablespoon prepared coffee

1/2 teaspoon good vanilla extract

Confectioners’ sugar

Cocoa powder


Chop the chocolates 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-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature