Easy chocolate truffles

A couple of weeks ago, I decided to investigate truffle-making.  (If they turned out well, I thought, they’d be a nice addition to my holiday repertoire.)  I started with a Barefoot Contessa recipe, making minor adjustments – most notably, she called for a blend of bittersweet and semisweet chocolate, but I decided to use only 70% chocolate.

Other than the chocolate, all you need is cream and flavorings – Grand Marnier (yum), vanilla, and instant brewed espresso (the recipe specified prepared coffee).  I also dropped the powdered sugar coating, preferring plain cocoa powder.

The truffles were easy to make – even fun!  And they were also delicious!  Let’s just say, I decided not to give them away as gifts because I was too busy eating them myself.

I made another batch yesterday, which didn’t set up as well.  I think I was careless with the measurements for the flavorings, and ended up with too much liquid.  But after a night in the fridge, they were firm enough to roll in cocoa powder and certainly good enough to eat!

Chocolate truffles

7 oz bittersweet chocolate (70%)
1/2 cup heavy cream
1 1/2 tbsp Grand Marnier
1 tbsp espresso
1/2 tsp vanilla
Cocoa powder

Chop chocolate finely and place in bowl.

Heat the cream until it boils. Pour hot cream through a sieve to combine with the chocolate. Whisk cream and chocolate together until fully melted, then stir in flavorings.

Cover and chill for ~45 minutes until just firm enough to scoop.