Photo: Chocolate Truffles Recipe
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 tina.harper_115...
Rockford, IL
on July 21, 2012
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The recipe is amazing!! I modified the chocolate 1/3 bittersweet to 2/3 semi as well. I rolled them in toasted hazelnuts. They were incredible!!
By Angelle's
on May 18, 2012
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I tried this and it did not set however I added crushed biscuits to it turned them in to balls and there you have it an amazingly tasty sweet. My guests thanked Ina for the wonderful recipe. Well done.
By janeanbw
Bronx, NY
on December 24, 2011
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I found these truffles horrible, I let them stand for 4hrs it did not firm up properly. I put them in the refrigerator for 2hrs they firmed up slightly, but not enough to roll. I put them in the freezer till the next day. Still after a few mins.,they were soft and messy again. The coating never set properly, because the truffle was so soft and moist it just continued to make the confectioner sugar wet and gunky. Will make again but I will reduce the amount of liquid in it and adjust the amount of bitter chocolate in it to less of both. Nonetheless, thanks Ina, I like new recipes and challenges.
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