Chocolate Truffles

1. 1

   ["Line a baking pan with parchment paper and set aside.", "Chop both chocolates into small pieces (about 1/4"" or so) with a sharp knife. Place chocolates in a medium heat-proof bowl.", "In a small saucepan over medium heat, warm the cream just until it boils. Remove the cream from the heat and let sit for about 30 seconds. Slowly pour the hot cream over the chocolate. Whisk the mixture gently until combined and chocolates are completely melted. Add the coffee, vanilla, and Grand Marnier (if using). Whisk until combined. Set bowl in refrigerator for 25 minutes, then let it sit at room temperature for another 30 minutes.", "With a teaspoon, scoop up a rounded ball of truffle mixture, about 1-1/4"" in diameter. With a second teaspoon, scrape the truffle mixture onto your prepared baking sheet. Repeat until you have used up all the truffle mixture and you have a full pan of roughly shaped balls. Set pan in refrigerator for 10 minutes.", "Place cocoa powder in a small bowl. After the balls have chilled and firmed up a bit, roll each one in your hands. Aim for a ""rough roundness"

* Per serving · 4 servings · Values may vary.

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