0.5 pound bittersweet chocolate good (recommended: Lindt)
60 servings cocoa powder
1 tablespoon hot-brewed coffee prepared
60 servings confectioners' sugar
1 cup heavy cream
2 tablespoons liqueur orange flavored (recommended: Grand Marnier)
0.5 pound bittersweet chocolate good (recommended: Ghiradelli)
0.5 teaspoon vanilla extract good
Equipment
bowl
baking sheet
sauce pan
baking paper
knife
whisk
mixing bowl
sieve
Directions
Watch how to make this recipe.
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 orange flavored liqueur, 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.
Roll each ball of chocolate in your hands to roughly make it round.
Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.
