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from "Real Simple® magazine"

Hands-on time: 1 hour
Total time: 5 hours, 45 minutes (includes chilling)

Makes about 4 dozen truffles

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

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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.
CALORIES 70(71% from fat); FAT 6g (sat 3g); PROTEIN 1mg; CHOLESTEROL 7mg; SODIUM 3mg; FIBER 1g; CARBOHYDRATE 7g

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Guittard Semi-Sweet Chocolate Chips - $3.99/ea
  Baker's Unsweetened Baking Chocolate Squares - $3.99/ea
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
  Hershey's Baking Cocoa - $4.19/ea
You May Already Have
  Mount Hagen Organic Instant Coffee - $9.99/ea
  Spice Select Pure Vanilla Extract - $4.69/ea
 2fl oz
  Coffee Liqueur
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