DOUBLE CHOCOLATE TRUFFLES
Total time: 3 hours
Yields: about 24 pieces
1/2 pound bittersweet chocolate chips
1/2 pound semisweet chocolate chips
1 cup heavy cream
2 tablespoons coffee Liqueur (optional)
1 tablespoon brewed coffee or espresso
1/2 teaspoon real vanilla extract
Cocoa powder for coating
Special equipment: Heat proof glass bowl that fits a sauce pan as a double boiler
Combine bittersweet and semisweet chocolate in a heat resistant glass bowl.
In a sauce pan over medium heat bring your heavy cream to a boil.
Pour the boiling cream over your chocolate and add remaining liquid ingredients.
Place your bowl over a saucepan with two inches of simmering water in the bottom.
Stir everything together until a smooth ganache has been accomplished.
Allow mixture to cool for 5 minutes, then chill for two hours.
Scoop into 1 tablespoon portions and roll into balls.
Roll in coco powder, chopped nuts, sprinkles, spice blends, or whatever you like.
Chill for another 30 minutes, then enjoy.