Ingredients
- 1/2 pound good bittersweet chocolate for example Lindt
- 1/2 pound good semisweet chocolate for example Ghiradelli
- 1 cup heavy cream
- two tablespoons Grand Marnier, optional
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla flavoring
- Confectioners' sugar
- Cacao powder
Directions
Chop the chocolates finely having a sharp knife. Place these questions heat-proof mixing bowl.
Heat the cream in a tiny saucepan until it simply boils. Switch off heat and permit the cream to sit down for 25 seconds. Pour the cream via a fine-meshed sieve in to the bowl with chocolate. Having a wire whisk, gradually stir the cream and chocolates together before the chocolate is totally melted. Whisk within the Grand Marnier, if using, coffee, and vanilla. Put aside at 70 degrees for one hour.
With 2 teaspoons, spoon round balls from the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for half an hour, until firm. Roll each dollop of chocolate with you to roughly create a round ball. Roll in confectioners' sugar, cacao powder, or both. These could keep refrigerated for days, but serve at 70 degrees.
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