Hands-on time: 1 hour
Total time: 5 hours, 45 minutes (includes chilling)
Makes about 4 dozen truffles
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1/2 pound semisweet chocolate, coarsely chopped
1/2 pound bittersweet chocolate, coarsely chopped
1 cup heavy cream or whipping cream
1 tablespoon instant coffee powder
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 cup unsweetened cocoa
|Heat the cream and instant coffee in a large saucepan over low heat, stirring to blend. When
bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring
gently until melted. Set aside for 8 to 10 minutes. Add the liqueur and vanilla. Stir gently, just until evenly blended.
Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and
refrigerate until firm, at least 4 hours or up to 1 week. Using a teaspoon or a melon baller, scoop up enough chocolate
to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes.
Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.|
|NUTRITION PER SERVING|
CALORIES 70(71% from fat); FAT 6g (sat 3g); PROTEIN 1mg; CHOLESTEROL 7mg; SODIUM 3mg; FIBER 1g; CARBOHYDRATE 7g
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