Wednesday, March 3, 2010

Dark Chocolate Truffles

These truffles melt in your mouth and are so rich its hard to finish one!

8oz good bittersweet chocolate (Ghiradelli or Lindt)
8 oz good semisweet chocolate (Ghiradelli)
1 cup heavy cream
1 tbsp prepared coffee
1/2 tsp vanilla extract
Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat cream in a small saucepan until it just boils. Turn off the heat and allow cream to sit for 20 seconds. Pour 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 coffee and vanilla. Set aside at room temperature for 1 hour, or until chocolate is firm.

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. It doesn't have to be a perfect round ball, real truffles are never smooth and perfectly round!Roll in cocoa powder.

These will keep refrigerated for weeks, but serve them at room temperature. Makes about 50 truffles. Recipe adapted from Ina Garten

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