As prepared by the Heavenly Bake Shop, Staunton
3/4 lb. (12 oz.) bittersweet chocolate
4 egg yolks
2/3 stick (2 2/3 ounces) sweet butter, softened
1 Tbsp. rum
1 Tbsp. coffee extract
1/2 cup pralin
2 Tbsp. cognac
Rind of 1 orange (about 1 1/2 tsp.)
1 1/2 Tbsp. grand marnier
1. Melt the chocolate in a double boiler or in an oven until the chocolate is lukewarm. Add the egg yolks and stir with a whisk for a few seconds. It will probably curdle.
2. Add the butter in pieces and whisk well. The mixture may become smooth or it may remain somewhat separated. Do not worry. Divide the basic mixture into three small bowls.
3. In one bowl, add the coffee and rum, in the second, the pralin and Cognac, and in the third the Grand Marnier and orange rind. Work each flavor with a whisk. The mixture should become smooth, but if it doesn't, add 1 teaspoon of hot water to each bowl and whisk until it does. Keep adding water a few drops at a time until smooth. It should not require more than 1 tablespoon of hot water at most. Cover each bowl with plastic wrap and refrigerate for a few hours.
4. With a spoon, divide the mixture into little balls the size of extra-large olives or smaller.
5. Roll in the palm of your hand to smooth. Keep each flavor separate and refrigerated until very cold.
6. For the first coating, melt chocolate. Secure a toothpick in each ball (we used the Grand Marnier-flavored balls) and dip each one into melted chocolate. As you lift the ball out, roll it slightly on the side of the bowl to eliminate the excess.
7. Secure the toothpicks in a piece of foam rubber or styrofoam so the chocolate drips along the toothpick. If the balls are placed on a plate they will flatten on one side and the chocolate will accumulate at the base. Let set until very hard.
8. Roll the rum and coffee-flavored balls in unsweetened cocoa powder. Shake the pan so the balls roll around and get coated.