Submitted by SlimT on 2007-05-31 13:41:59
This sounds complicated, but it’s really easy - it just takes a long time because the stuff has to set up.
2 8-oz or so bars of chocolate - you can use your favorite kind, but to maximize yumminess, get 1 bar of dark and 1 bar of semi-sweet. Baker’s Chocolate is the easiest to work with. And the cheapest.
1 cup of heavy cream (whipping cream)
1 tablespoon of brewed coffee or espresso. Whatever’s at the bottom of the pot from the morning before.
1 teaspoon vanilla extract
Take the biggest baddest knife you have and chop up all the chocolate into small pieces. This takes a long time and is a pain in the ass, but it makes things easier later on. Put all the chocolate in a big mixing bowl.
Heat the heavy cream in a saucepan, but don’t let it boil. When you start to see bubbles, turn off the heat. Pour it through a strainer into the bowl of chocolate. The strainer is important, otherwise you’ll get that funky milk skin in your chocolate. Which would be totally gross.
Stir. And stir. And stir. With a spatula if you’ve got one. When all the chunks are gone and the mixture is smooth and glossy, add in the coffee/espresso and vanilla. If your chocolate doesn’t melt all the way, just put it over a double-boiler (fill a pot with water, turn on the heat, put the mixing bowl over it and stir some more).
Let the chocolate mixture sit in the bowl until it cools off and firms up.
Lay out some wax paper or something similar, and start forming chocolate balls with the spoon just like you would for making cookies. Only, keep them small - about the diameter of a quarter at the biggest. Don’t worry about making them pretty. That comes later. You should be able to make around 40-45 if you’ve got the size down right.
Let all the chocolate blobs sit for a while until they firm up a little more. Mix some powdered sugar and cocoa powder in a bowl until it makes a nice light brown color. Pick up each choco-blob, form it into a round-ish shape, roll it in the powder mixture, and set aside.
And that’s that. Enjoy delicious truffle goodness. Keep them in the fridge, they’ll last longer.