CHOCOLATE TRUFFLES (ADAPTED FROM INA GARTEN)

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CHOCOLATE TRUFFLES (ADAPTED FROM INA GARTEN) image

Categories     Chocolate

Number Of Ingredients 15

Ingredients
1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Directions
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. Pour the cream through a fine-meshed sieve into the bowl with chocolate. let sit 2 minutes. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Pour into 8x8 pyrex dish and refrigerate for 1 hour.
With 100 scoop, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 40 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll some in confectioners' sugar, some in heath toffee with milk choc bits, and try chopped almonds some time. These will keep refrigerated for weeks, but serve at room temperature.
Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-truffles-recipe.html?oc=linkback

Steps:

  • I did half the recipe and used 4 oz ghirardelli 60% baking bar and 4 ounces dove milk chocolate (16 piece, bit over 4 ounces). I didn't do the coffee, though would probably be good. above are my altered directions. mix of ms recipe and this. bershads slightly preferred ms recipe since has salt and no vanilla but agree this prob has more of a broad based appeal. I love both. Declan and M prefer this one.

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