Chop chocolates finely. 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 min. Pour the cream through a fine-meshed sleeve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in GM, coffee, and vanilla. Set aside at room T for 1 hr.
With 2 tsp., spoon round balls of chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 min, until firm. Roll each dollop of chocolate in your hand to make a round ball. Roll in confectioners’ sugar or cocoa powder.
|