Truffles part deux

Thank you, Ina. They were delicious! I tweaked them a bit and added orange extract for the coconut covered version and peppermint extract for the simple cocoa covered, and they still turned out "heavenly," per one of the shower attendees.

The finished versions:



These are really simple and fun to make. I've perfectly the art of licking the bowl, and it's a wonderful activity!

Here's the amazingly easy recipe:

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

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.