Chocolate Truffles Adapted From Ina Garten Recipes

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.

Steps:

• I did half the recipe and used 4 oz ghirardelli 60% baking bar and 4 ounces dove milk chocolate (16 piece, bit over 4 ounces). I didn't do the coffee, though would probably be good. above are my altered directions. mix of ms recipe and this. bershads slightly preferred ms recipe since has salt and no vanilla but agree this prob has more of a broad based appeal. I love both. Declan and M prefer this one.

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...