Chocolate Truffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ lb. semisweet chocolate, coarsely chopped
½ lb. bittersweet chocolate, coarsely chopped
1 C heavy cream or whipping cream
1 tbsp. instant coffee powder
2 tbsp. coffee liqueur
1 tsp. vanilla extract
1 C unsweetened cocoa
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Directions: |
Directions:1. Heat cream and instant coffee in large saucepan, stirring to blend. Remove from heat when bubbles start to form along the edge of the pan.
2. Scatter the chopped chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes then add the liqueur and vanilla stirring gently until just evenly blended.
3.Scrape the chocolate mixture into a shallow bowl and cool on rack for 15 minutes.
4. Cover the bowl with plastic wrap and refrigerate until firm (at least 4 hours or up to 1 week).
5. Using a teaspoon or melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment lined baking sheet and refrigerate for 15 minutes.
6. Roll the balls in powdered cocoa shaking off the excess, then transfer to waxed paper until ready to serve.
7. Keep refrigerated but bring to room temperature to serve.
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Personal
Notes: |
Personal
Notes: They look hard but are very easy to make. Sometimes I dip them in melted semi-sweet chocolate instead of rolling them in cocoa. Serve them in tiny paper cup cake holders. Make grat gifts
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