11 ounces of bittersweet chocolate
4 ounces of marscapone
1/2 cup of heavy cream
3 tbsp brewed (decaf) coffee
9 tbsp of Marsala wine (choose a good quality one)
1 tsp vanilla extract
And for the coating, 12 -16 ounces of bittersweet or semisweet
couverture (coating) chocolate
1. Use a mixer (or a spoon) to blend the marscapone, coffee, vanilla extract, and Marsala wine together. Then add the heavy cream and stir until homogeneous. Don't over-beat if you're
using a mixer (the result is not to be whipped).
2. Melt the 11 ounces of chocolate and then stir in the marscapone/cream/Marsala mixture until fully mixed.
3. Chill for a couple of hours. Then scoop out in 1 inch balls. (If the balls are a bit crumbly on the edges, press with your fingers to make them smooth.) Chill the balls for an hour.
4. Melt the coating chocolate and stir until completely melted. Dip each center (ball) to coat it and place on a tray covered with waxed paper.
5. Chill until hard (an hour or two).
