Truffles

Suzan McAllister

1 cup bittersweet chocolate
1 cup semisweet chocolate
2 cups half and half
1 tsp vanilla
1tbsp triple sec or grand marnier (optional)
1tbsp prepared coffee

Good heavy saucepan
heatproof bowl
whisk
plastic tub(s)

Bring the cream just to a boil in the saucepan
While the cream is heating, warm up the bowl just slightly (bring it above room temperature) in the microwave
If you're using chocolate chips, just dump them in the bowl.  If it's chunk chocolate, cut it into small bits.
Put the chocolate in the bowl
Stir the cream in case there is any skim on the top of it (Ina Garten says to strain it)
Dump the cream into the bowl on top of the chocolate
Let it sit for about 10 minutes - make sure there's no draft that will cool off the outside of the bowl
Using a whisk, start gently mixing it together.
It takes a while, maybe 10 minutes, to get this all incorporated, but just go slow and be patient while the cream incorporates into the chocolate.  You'll end up with a very glossy thick chocolate mixture.

Now add in the flavorings, the vanilla, liquor and coffee.
Repeat the slow incorporation with the whisk until it's all blended and glossy again.

Pour the mixture into plastic tubs and put it in the fridge.
After an hour or two, it will set up.

Now you need to make the truffle balls.  This is a messy job - you may want to use vinyl gloves.
Scoop out truffle sizes lumps of chocolate and roll them into balls, then coat.
You can use whatever you want to coat them with, including:
Cocoa Powder
Crushed Nuts
Confectioner's sugar

and if anyone figures out a way to coat them in chocolate, please let me know.

These will keep for weeks in the fridge.
If you're like me and make more than anyone will eat, freeze them.
Later, if you want some hot chocolate, just heat up some milk in the microwave with a truffle in it, then mix it up.  Works great.