Perfect Chocolate Truffles

  • 1/2 lb. bittersweet chocolate (I used Ghiradelli)
  • 1/2 lb. semisweet chocolate (I used Hershey's)
  • 1 cup heavy cream
  • 1 tsp. instant coffee (Ina's recipe called for 1 Tbsp. prepared coffee, but I use instant)
  • 1/2 tsp. vanilla
  • 2 tablespoons Grand Marnier, optional (I omitted)
  • Confectioners' sugar
  • Cocoa powder


Place the chocolate chips in a heat-proof mixing bowl.

Combine the cream and the instant coffee powder.  Heat the cream mixture  in a 2 cup measure and microwave for about 2 minutes or until it just boils. Pour the cream  into the bowl with chocolate. Let sit for about 5 minutes so that the chocolate starts to melt.  With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. It will be nice a shiny.  Whisk in the Grand Marnier, if using, and vanilla. Set aside at room temperature for 1 hour.

With a small cookie scoop (I used a 1-ounce size), spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes, until firm.  Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.


Source:  Ina Garten, the Barefoot Contessa