Chocolate Truffles Adapted From Ina Garten Recipes

CHOCOLATE TRUFFLES

Steps:

• Place the cream in a heat-proof bowl and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the Baileys and vanilla. Cover and chill for one hour or until pliable but firm enough to scoop.
• With two teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
• Melt the bittersweet chocolate in a heat-proof bowl set over a pot of simmering water.
• Drizzle the melted bittersweet chocolate over the truffles. Chill until ready to serve.

GRAND MARNIER CHOCOLATE TRUFFLES

Steps:

• 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 Grand Marnier, 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.
• Refrigerate for 30 minutes, until firm.
• Roll each dollop of chocolate in your hands to roughly make a round ball.
• Roll in confectioners' sugar, cocoa powder, or both.
• These will keep refrigerated for weeks, but serve at room temperature.

INA GARTEN'S CHOCOLATE TRUFFLES RECIPE - (3/5)

Steps:

• Heat cream over med-low heat on a double boiler. (or a bowl set over a pot with 1 inch of water in the bottom)Be careful not to use too much heat. Add chocolate, stirring constantly. Heat until chocolate is melted and mixture is creamy and blended. Remove from heat and stir in extract and liqueur. Cover and chill until firm but pliable. Scoop out mixture by the TBSP and roll into balls between your hands. Place on a cookie sheet covered in waxed paper. Chill balls until serving. If desired, the balls can be decorated with drizzled melted chocolate, sugar sprinkles, cocoa powder, etc...