Four Ways with Chocolate Truffles

Chocolate truffles are possibly one of the most sinnful and indulgent ways to enjoy chocolate. These little balls of heaven, as I like to call them, melt as soon as you bite into them, releasing the rich taste of pure chocolate nuanced with Grand Marnier, coffee and vanilla. I used to make them as a child for Christmas celebrations and simply dip the truffles in cocoa as way to balance the sweet chocolate taste. This time around, I decided to explore and make them with different toppings: shredded coconut, ground almonds, crumbled pistachios and cocoa.

We made these for a Halloween party we are attending tonight, so if anyone asks, they're 'Zombie Droppings'. Although, it does sell them a little short. I am already thinking of new ways to make these for next time, possibly with chocolate-covered espresso beans in the center...

 

Recipe (adapted from Barefoot Contessa)

1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup of heavy cream
2 tablespoons of Grand Marnier
1 tablespoon of strong coffee at room temperature
1/2 teaspoon good vanilla extract
Shredded coconut
Cocoa powder
Crumbled pistachios
Ground almonds

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 Grand Marnier, coffee, and vanilla. Refrigerate for at least an hour or until the chocolate mixture completely hardens (I left it in the fridge overnight).

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for a couple hours, or until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll individually in your chosen toppings. I ended making the truffles quite small because they can be a little to rich when they are large. I These will keep refrigerated for weeks, but serve at room temperature.