Chocolate Truffles

1. 1

   Chop the chocolates finely with a sharp knife.

2. 2

   Place them in a heat-proof mixing bowl.

3. 3

   Heat the cream in a small saucepan until it just boils.

4. 4

   Turn off the heat and allow the cream to sit for 20 seconds.

5. 5

   Pour the cream through a fine-meshed sieve into the bowl with chocolate.

6. 6

   With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.

7. 7

   Whisk in the Grand Marnier, if using, coffee, and vanilla.

8. 8

   Set aside at room temperature for 1 hour.

9. 9

   With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.

10. 10

    Refrigerate for 30 minutes, until firm.

11. 11

    Roll each dollop of chocolate in your hands to roughly make a round ball.

12. 12

    Roll in confectioners' sugar, cocoa powder, or both.

13. 13

    These will keep refrigerated for weeks, but serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.