Gingersnap-mocha Truffles

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 8 ounces sweet chocolate
• 1/4 cup dark rum or 1/4 cup coffee liqueur
• 2 tablespoons strong coffee
• 1/2 cup softened unsalted butter, cut into 1-tbs pieces
• 1 tablespoon pure vanilla extract
• 3/4 cup pulverized gingersnap cookie
• 1/4 cup strong ground coffee
• 1/4 cup powdered chocolate milk mix

Recipe

• 1 for this recipe you will need a 2-cup and a 6-cup saucepan, a wire whisk, a wooden spoon, and frilled bonbon cups (or mini cupcake cups).
• 2 pour 2-3 inches of water into a 6-cup saucepan and bring to a simmer.
• 3 while that is heating, break up the chocolate into pieces and place in a 2-cup saucepan with rum/liqueur and coffee. cover with a tight lid.
• 4 remove the saucepan from heat, allow to sit for 15 seconds, then place covered chocolate pan inside for 5 minutes.
• 5 use a wire whisk to aid in blending the rest of the chocolate pieces. (i would suggest keeping the chocolate pan in the water over very low heat until later.).
• 6 when the chocolate is melted and smooth, begin to add butter 1 tbsp at a time.
• 7 after all butter is added and melted, pour in vanilla, and finally the pulverized cookies.
• 8 remove chocolate from heat (if you haven't already done so) and exchange the hot water in the 6-cup saucepan for cold, iced water.
• 9 return the chocolate mixture to the iced-water saucepan and continue stirring with a wooden spoon until the chocolate is chilled and becomes a bit firmer.
• 10 using a tablespoon, dig out "gobs" of chocolate and shape them into rock-like truffles. (do this quickly, as i found the heat in your fingers quickly heats the chocolate back up.).
• 11 roll the truffles in the coffee/powdered chocolate mixture and drop into the bonbon cups.
• 12 once all the chocolate is gone, you can either enjoy them there or place them in an air-tight container in the fridge or freezer where they should keep for at least a few days.