Thursday, February 12, 2009
Home Made Chocolate Truffles
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
1 tablespoon prepared coffee
1/2 teaspoon pure vanilla extract
Unsweetened Cocoa powder
Crushed Heath Bar
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.
Turn off the heat and allow the cream to sit for 20 seconds.
Pour the 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 the coffee, and vanilla.
Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.
Refrigerate for 30 minutes, until firm.
Roll each dollop of chocolate in your hands to roughly make a round ball.
Roll in cocoa powder or crushed Heath bar crumbs.
These will keep refrigerated for weeks, but serve at room temperature.