Prep 25 mins
Cook 0 mins
The most exquisite truffle I've ever made. I've just discovered a new liqueur called Tiramisu and it enhances so many of my desserts. This recipe is very easy, and the outcome is a crowd pleaser.
- 3 1⁄2 ounces good bittersweet chocolate
- 3 1⁄2 ounces good semisweet chocolate
- 1⁄2 cup heavy cream
- 2 tablespoons tiramisu liqueur (from liquor store)
- 1 tablespoon brewed coffee
- 1⁄2 teaspoon good vanilla extract
- ghiradelli ground chocolate, and
- cocoa (for rolling)
- Chop the chocolates and place in a bowl.
- Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the Tiramisu liqueur, coffee and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
- With 2 teaspoons or a 1 1/4 inch ice cream scoop, make the 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. Roll the chocolate in the Ground Chocolate/Cocoa and chill again. Refrigerate overnight for best result.