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 cupcake absolute
Near Yorktown,VA.
on September 12, 2011
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"Hunny" made ganache for a cake today and had so much left over,what to do?He made Terrific Truffles like these that Ina made& we nearly devoured. Rolled in Cinnamon,Cocoa Powder,Sugar,Pecans and Coconut Flakes.Best recipe to jump from and now a Favourite.Hunny was so Excited~"made Truffles",he exclaimed.Eaten prior to "setting up" literally Melt in the mouth.
By naelovesfood
Auckland, New Z...
on December 02, 2010
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These are a delicious treat! I made a small batch that I put in a little bowl and wrapped them up with some cellophane and a bow for a Christmas party exchange. They make a thoughtful little gift for all your sweet tooth friends.
If you don't like RICH chocolate, these may not be for you. But if you do...heaven.
Love you Ina!
By panda85
Santa Barbara, CA
on November 21, 2010
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I have made these dozens of times and they always turn out great, even when I change the type of chocolate, add different liquers, etc. Those that have had problems I would suspect measured wrong. The key is to make sure you chop finely and let warm cream sit for a few minutes before you begin stirring. You must use a whisk and just keep stirring & any alchohol whether it's vanilla or liquers need to be added last. These are a sure hit that people cannot believe are homemade. I've been accused of lying about making them myself. Obviously the quality of the chocolate is key.
Read all 41 reviews