The first recipe is by none other than the incomparable Ina Garten (aka The Barefoot Contessa). I have been making these for a few years, and the most difficult part is rolling them into balls. Not difficult, just messy!
Ina Garten's Perfect Chocolate Truffles
Slightly adapted from this recipe
click here to print
- 1/2 lb. bittersweet chocolate (I used Ghiradelli)
- 1/2 lb. semisweet chocolate (I used Hershey's)
- 1 cup heavy cream
- 1 tsp. instant coffee (Ina's recipe called for 1 Tbsp. prepared coffee, but I use instant)
- 1/2 tsp. vanilla
- 2 tablespoons Grand Marnier, optional (I omitted)
- Confectioners' sugar
- Cocoa powder
Place the chocolate chips in a heat-proof mixing bowl.
Combine the cream and the instant coffee powder. Heat the cream mixture in a 2 cup measure and microwave for about 2 minutes or until it just boils. Pour the cream into the bowl with chocolate.
Let sit for about 5 minutes so that the chocolate starts to melt.
With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. It will be nice and shiny.
Whisk in the Grand Marnier, if using, and vanilla. Set aside at room temperature for 1 hour.
With a small cookie scoop (I used a 1-ounce size), spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
Refrigerate for at least 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 both.
These will keep refrigerated for weeks, but serve at room temperature.
Come back tomorrow for my favorite candy of Christmas. They are a family favorite, and there is some
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