Tis the season of cookies and sweets right? No worrying about extra calories, that is for January. Since we have family coming this weekend I've been trying to make sure we'll have plenty of sugary treats for our guests. I was super excited to try my hand at some homemade truffles the other day and even MORE excited by how easy they were and how great they turned out.
These truffles have a great rich dark chocolate flavor due to the combo of bittersweet and semi-sweet chocolates. The Grand Marnier! and coffee lend a depth of flavor to them as well even though I swear you can't truly distinguish that they are in there if you don't know. (I'm not a big fan of "flavored" chocolates). On top of being easy to prepare, these last in the refrigerator for "weeks", so you can make them ahead of time...something that is much harder to do with cookies. (But I'll have some thoughts on that in another post.)
Chocolate Truffles, adapted from Ina Garten
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
2 tablespoons Grand Marnier or other orange flavored liqueur
1 tablespoon prepared coffee
1/2 teaspoon vanilla extract
various toppings (sprinkles, coconut, crushed nuts, cocoa powder, confectioners sugar, etc.)
First chop your chocolate into small pieces (if you didn't buy chips or pieces already), and heat the cream in a small pot until just boiling.
When the cream begins to boil, turn off the heat and let it set for about 20 seconds then pour it over the chocolate and whisk the two together until the chocolate is melted and smooth.
Whisk in the remaining ingredients (but not the toppings, duh.) and then set the bowl aside to sit at room temperature for at least 30 minutes.
Once the chocolate is cooled and set, use a small ice cream scoop or a teaspoon to drop out rounded blobs of chocolate onto a parchment-paper-lined tray. Don't worry about making them perfectly round because you are going to shape them further later.
Now put the tray into the refrigerator to cool for at least an hour. Rescue your child from a Lego box which is much to small for them to sit in, but only if necessary.
Once the chocolates are chilled all you need to do to finish them off is to roll them into a more round ball shape between your hands and then roll them around in your topping/s of choice. I rolled some in sweetened coconut flakes, some in Christmas-y sprinkles and some in cocoa powder. Store them in a tin lined with parchment paper or a glass bowl, covered, in the refrigerator. Take them out just a few minutes before serving and enjoy!