Ingredients Jump to Instructions ↓

  1. 1 cup heavy cream

  2. 8 oz bittersweet chocolate, chopped

  3. 8 oz semisweet chocolate, chopped

  4. 2 T bsp coffee, hazelnut or orange liqueur

  5. 2 tsp pure vanilla extract

  6. 1/2 tsp kosher salt

  7. 1 cup unsweetened cocoa powder

Instructions Jump to Ingredients ↑

  1. Step 1 In a medium saucepan, bring cream to a simmer. Remove from heat. Step 2 Add the chocolate and stir until it’s melted and the mixture is smooth. Step 3 Stir in liqueur, vanilla and salt. Pour the mixture into a shallow bowl and let stand for 15 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to 1 week. Step 4 Place cocoa in a small bowl. Using a 2-tsp cookie scoop or 1-in. melon baller, scoop enough chocolate to make a 1-in. ball. Roll the ball in cocoa, shaking off excess, and place in an airtight container. Repeat with the remaining chocolate, placing wax paper between each layer of truffles. Refrigerate for up to 3 days. Serve at room temperature. Tip: For variety, roll some truffles in finely chopped roasted pistachios or almonds, shredded coconut, crushed toffee or confectioners’ sugar. Give It: Place truffles in bonbon liners ($1.79 for 75; ) and set in a shallow tissue paper–lined box tied with ribbon.


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