Tasty Recipes

Ingredients:
8oz good bittersweet chocolate
8oz good semisweet chocolate
250ml double cream
2 tbsp orange flavoured liquer (recommended Grand Marnier)
1 tbsp coffee powder, prepared with 1tbsp boiling water
1/2 tsp vanilla extract
Caster sugar
Cocoa powder
Vermicelli


Method:
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 the chocolate. With a wire whisk, slowly stir the cream and chocolates together, until the chocolate is completely melted. Whisk in the orange liquer, coffee, vanilla, and a very small pinch of salt. Set aside at room temperature for 1 hour.

With 2 teaspoons or a melon baller, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder or Vermicelli. These will keep refrigerated for weeks, but serve them at room temperature.