“My Way” [my take on Ina’s recipe which is also similiar to Baker’s Chocolate Book)
Prep Time: 20 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 3 min
Serves: 60 truffles
1/2 pound good dark bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared expresso
1/4 teaspoon good vanilla extract
1/8 teaspoon almond vanilla extract
Cocoa powder (Dutch-Processed)
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 Grand Marnier, if using, expresso, 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. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners’ sugar, cocoa powder, or coconut or combo. On my coconut truffles, I press down and then place a whole or sliced almond on top! These will keep refrigerated for weeks, but serve
at room temperature.