Truffles

1/2 pound quality bittersweet chocolate 1/2 pound quality semisweet chocolate 1 cup heavy cream 2 tablespoons orange liqueur (Grand Marnier), optional 1 tablespoon prepared coffee 1/2 teaspoon vanilla Confectioners' sugar Cocoa powder

Chop the chocolate finely with a sharp knife. Place it 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 liqueur, coffee and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking  sheet with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.