Ina Garten’s Chocolate Truffles
This easy recipe makes about 60 delectable truffles for your Valentine. Ms. Garten suggests rolling chilled truffles in cocoa powder and powdered sugar. You might also experiment with finely grated coconut and nuts.
1/2 pound good quality bittersweet chocolate, such as Lindt
1/2 pound good quality semisweet chocolate, such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1 tablespoon vanilla extract
1. Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
2. 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-mesh sieve into the bowl of chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is melted. Whisk in the liqueur, coffee and vanilla. set aside at room temperature for one hour.
3. With two teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. refrigerate for 30 minutes, until firm. Roll each dollop in your hands to make a ball, roll in confectioner’s sugar, cocoa powder or both. These will keep refrigerated for weeks, but serve at room temperature.
Recipe courtesy of Food Network’s Barefoot Contessa