8 ounces semisweet chocolate cut into small pieces
8 ounces bittersweet chocolate cut into small pieces
4 ounces milk chocolate cut into small pieces
1 cup of heavy whipping cream
1 tablespoon of instant coffee
1/2 teaspoon vanilla extract
2 tablespoons alcohol - Optional (Cognac, brandy, Grand Marnier, rum, bourbon, or Kaluha)
Different Coatings for Truffles:
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl with the cream. 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 a melon baller or 2 tsp ice cream scoop, 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 other dustings listed above. Put them back in the refrigerator before serving. When you take them out, mold them back into a ball if they flatten. These will keep refrigerated for weeks, but serve them at room temperature.