Ingredients
- 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
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 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.
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By kitchendiva9
on December 21, 2011
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I loved this recipe. The truffles set up perfectly in only 40 minutes in the fridge. I used a small scooper to make the balls, rolled them in cocoa, toasted coconut and chopped walnuts. Very easy. I made 2 batches. Each batch only made about 25 and I am making these as Christmas gifts. Thanks Ina!!!
By goblue818_5921495
Johnstown, PA
on February 15, 2011
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I'm not sure where all the negative reviews are coming from for this recipe. I searched and searched for a truffle recipe and this one was a winner by far. Insanely easy and sinfully delicious. Some things I did differenty: Once mixed, I poured the ganache into a plastic rectangle container lined with parchment paper. Spread the mixture out evenly so it was a smooth perfect depth throughout. Put it in the refrigerator, not freezer, refrigerator, and in 1-2 hours it came out perfect, nice and firm. Pull the entire form out using the parchment paper and cut into squares. Now that they are squares, you can roll them into balls using the palms of your hands. *One tip is about every 4-5 balls, rinse your hands for several seconds with ice cold tap water and dry thoroughly. This will enable you to make consistently perfect round balls without making a chocolately mess. Don't let the negative reviews sway you from making this recipe, it really couldn't be any easier! Thanks Ina!!
By Devon:D
on February 15, 2011
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These truffles were amazing. Everyone says they're not setting up so I put mine in the freezer for about 45 minutes and they set up just fine. When working with chocolate, you have to make sure it stays cold or of course it'll lose it's shape. I also used a small scoop instead of two spoons so that I wouldn't really have to roll them and my hands barely touched the truffles. The only time I had to touch the truffles was when I was rolling them in the cocoa powder and the powdered sugar. You just have to be a little careful and they'll turn out fine. The recipe also didn't make all 60, only about 26. But in the end they were great.
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