A couple of weeks ago, I invited some of my favorite ladies over to my home to sip on some cosmopolitans and make chocolate truffles! This was actually my first time I've ever made truffles and you wouldn't believe how easy it was! The recipe below is from the Barefoot Contessa. I love this recipe because it's super easy and you can pretty much roll the truffles in anything you want. We rolled ours in confectioners sugar and chopped pecans. They're quite rich because of the bittersweet chocolate. If you're not a dark chocolate fan, you can always use more semi-sweet chocolate or milk chocolate. Whatever chocolate you use, it will be delicious!
Ready, set, TRUFFLE! To-go boxes with recipes for the gals...
This is how we roll...
YUM!
Wanna roll with us? Here's the fabulous recipe:
Chocolate Truffles by The Barefoot Contessa
Ingredients
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Directions
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, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 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.
Ready, set, TRUFFLE! To-go boxes with recipes for the gals...
This is how we roll...
YUM!
Wanna roll with us? Here's the fabulous recipe:
Chocolate Truffles by The Barefoot Contessa
Ingredients
1/2 pound good bittersweet chocolate
1/2 pound good semisweet chocolate
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Directions
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, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 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.