Tiramisu Truffles

• 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)

1. Chop the chocolates and place in a bowl.
2. 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.
3. 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.

chocolate, chocolate, heavy cream, tiramisu liqueur, coffee, vanilla, ghiradelli ground chocolate, cocoa

Taken from www.food.com/recipe/tiramisu-truffles-316755 (may not work)