INGREDIENTS

  • 1 (12ounce)package ghirardelli bittersweet chocolate chips
  • 1 cup ghirardelli milk chocolate chips
  • 3/4 cup whipping cream
  • 2 tablespoons instant coffee

    • Coating

  • 1 (12ounce)package ghirardelli bittersweet chocolate chips
  • 4 tablespoons shortening (no substitutions)

DIRECTIONS

  1. Place 12 oz. bittersweet and 6 oz. milk chocolate chips in a mixing bowl.Set aside.
  2. In a saucepan, bring cream and instant coffee to a gentle boil.Immediately pour over chips.Let stand for 1 minute.Whisk until smooth.
  3. Cover and chill for 35 minutes.Beat for 10 to 15 seconds or just until mixture lightens in color (do not overbeat).Spoon rounded teaspoonfuls onto waxed paper lined baking sheets.Refrigerate for 10 minutes.Take them out and shape into balls.
  4. Melt shortening and 1 pkg. bittersweet chips in a double boiler.(I don’t have one so I just melt them on a pan on the stove on very low heat.Microwaving is not recommended as the chocolate hardens too quickly).Dip balls in chocolateand place on waxed paper to harden.Store in the fridge.
  5. Chocolate orange truffles Variation:.
  6. omit instant coffee and substitute 1 t. grated orange peel and 2 1/2 teaspoons orange extract with the cream instead.