Mocha Truffles

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• 2/3 cup whipping cream
• 2 tablespoons strong coffee
• 1 tablespoon unsalted butter
• 1 tablespoon coffee liqueur
• 18 ounces semi-sweet chocolate chips
• icing sugar
• 2 ounces chocolate, coarsely chopped

Recipe

• 1 in a small saucepan over medium heat, heat cream, coffee, butter and liqueur just until boiling.
• 2 pour over 8 oz (250g) of the semisweet chocolate; whisk until melted.
• 3 cover and refrigerate for 2 hours or until firm, stirring occasionally.
• 4 spoon or pipe 1-inch (2.5 cm) balls onto waxed paper-lined baking sheet.
• 5 cover and freeze for 30 minutes or until firm.
• 6 dust fingers with icing sugar; roll balls until smooth.
• 7 freeze for 1 hour.
• 8 in top of double boiler over hot (not boiling) water, melt remaining semisweet chocolate. cool slightly.
• 9 working with a dozen balls at a time, dip into melted chocolate; scoop out with a fork.
• 10 refrigerate for 20 minutes or until hardened.
• 11 in top of double boiler over hot (not boiling) water, melt chocolate.
• 12 drizzle over truffles.
• 13 refrigerate for 10 minutes or until hardened.
• 14 refrigerate for up to 1 week or freeze for up to 3 months.