Circle B Kitchen
Recipe adapted from Ina Garten
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
2 tablespoons coffee liqueur, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
An assortment of dipping options such as toasted nuts, coconut, crushed candy, etc.Peanut butter, optional
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. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour (it took considerably longer for my chocolate to set up. I put it in the fridge for a few minutes to speed the process).
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, both, or dipping options of your choice. These will keep refrigerated for weeks, but best served at room temperature.