DOUBLE CHOCOLATE TRUFFLES

Total time: 3 hours
Yields: about 24 pieces

1/2 pound bittersweet chocolate chips
1/2 pound semisweet chocolate chips
1 cup heavy cream
2 tablespoons coffee Liqueur (optional)
1 tablespoon brewed coffee or espresso
1/2 teaspoon real vanilla extract
Cocoa powder for coating

Special equipment: Heat proof glass bowl that fits a sauce pan as a double boiler

Combine bittersweet and semisweet chocolate in a heat resistant glass bowl.

In a sauce pan over medium heat bring your heavy cream to a boil.

Pour the boiling cream over your chocolate and add remaining liquid ingredients.

Place your bowl over a saucepan with two inches of simmering water in the bottom.

Stir everything together until a smooth ganache has been accomplished.

Allow mixture to cool for 5 minutes, then chill for two hours.

Scoop into 1 tablespoon portions and roll into balls.

Roll in coco powder, chopped nuts, sprinkles, spice blends, or whatever you like.

Chill for another 30 minutes, then enjoy.

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