Ingredients
- 1/2 pound good bittersweet chocolate such as Lindt
- 1/2 pound good semisweet chocolate such as Ghiradelli
- 1 cup heavy cream
- 2 tablespoons Grand Marnier, optional
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla extract
- Confectioners' sugar
- Cocoa powder
Directions
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 Grand Marnier, 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. 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.
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By marythecookie
on March 07, 2013
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I used milk chocolate and 60% cacao the last two times I made these, but I think next time I'll use semi-sweet instead. The reason I'm thinking that would be better, is because I can't taste the coffee or Frangelico. Unless I up the amount of coffee/Frangelico, or??
Definitely feel like less cream is needed- and if anyone has an issue with the chocolate not melting completely, I had a double boiler ready and I placed the bowl I had the chocolate in on it, and it turned out perfect!
By pallen70
on January 20, 2013
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These are delicious truffles! I found them fun and easy to make. I used 10 and 12 oz of Ghirardelli's Bittersweet and Semi-sweet respectively, and got just the right balance of sweetness. The hardest part of the recipe is getting the skin off of the hazelnuts. I toasted them for 25 minutes at 325F, and rolled them in batches in a towel, then pulsed them in a food process. The skin doesn't all come off, but that's ok, and they lend a great complement to the sweetness of the truffles. They kept well in the refrigerator in a Ziploc bag. I will be making these again, the same way, or possibly trying some variations of coating.
By BradandJulie
on January 01, 2013
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The recipe was very easy to make, and the great advantage is that they can stay in the refrigerator for weeks. I made these during the holiday season and could provide them as gifts and for dessert buffets over time.
Time saver: I chopped the chocolate in the food processor.
My favorite combinations were the truffles rolled in cocoa or coarsely chopped hazelnuts. I tried the powdered sugar, but it was absorbed by the chocolate, so they didn't look presentable.
There is some chill time that you have to consider with this recipe, and rolling the truffles can get a little messy, but the end product is well worth it. A real luxurious treat any time of the year.
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