These dark chocolate truffles make such a great gift as you can see. But me? I love to just eat them all for myself. Except I have found my entire family also likes to do the same! So just know that if you make these elegant treats, that they won’t last too long! You might have to find a place to stash them in your fridge that people won’t look!
So the recipe. It’s ever TOO simple!
4oz. bar of semisweet Ghirardelli chocolate
1/2 cup heavy cream
1 Tbsp prepared coffee
1/2 tsp vanilla extract
Chop the chocolate to fine bits with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just starts to boil. Skim the top layer of cream either with a spoon or a sieve. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee and vanilla. Chill in the refrigerator for about an hour.
With a teaspoon or *tip* melon baller, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper or waxed paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or a melted chocolate. These will keep refrigerated for weeks, but serve them at room temperature.