1/2 lb       bittersweet chocolate

1/2 lb       semi sweet chocolate

1 cup       heavy cream

2 tbl         Gran Marnier

1/2 tsp     espresso powder or instant coffee

1/2 tsp     vanilla

2 tbl         orange zest (caramelized)

In a double boiler, melt all together.  Cool for one hour.  Using a melon baller or two spoons, shape truffles and roll in powdered sugar.