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Chocolate Truffles

  • Makes 50 truffles.


  • 8 oz. bittersweet chocolate
  • 8 oz. semisweet chocolate
  • 1 cup heavy cream
  • 2 Tablespoons prepared coffee
  • 1 Tablespoon Grand Marnier, optional; may use your choice of flavoring instead
  • 1/2 teaspoon vanilla extract
  • Powdered sugar
  • Cocoa powder


Chop bittersweet and semisweet chocolate finely and place in heat-proof mixing bowl. Heat cream just until it boils and pour into bowl with chocolate. Whisk together slowly until chocolate is completely melted. Whisk in flavoring, coffee, and vanilla. Allow to sit at room temperature for an hour. Spoon about 50 round balls of the chocolate mixture onto cookie sheet lined with waxed paper. Refrigerate about an hour. Roll each ball in your hands until round. Roll each ball in powdered sugar or cocoa or both. They will keep in the refrigerator for 2 weeks.

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