Mocha Truffles

2019-03-18
  • Yield : 20 truffles
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 10m
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Ingredients

  • 8 ounces semisweet chocolate, finely chopped (not chips)
  • 1/2 cup heavy cream
  • 2 tablespoons coffee-flavored liqueur
  • 1/3 cup sweet ground cocoa

Method

Step 1

Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a saucepan; pour over the chocolate. Let sit until melted, then stir until smooth. Add 1/4 cup espresso and 1 teaspoon vanilla stir until smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours. Roll tablespoonfuls of the chocolate into about 20 balls, then roll in shredded coconut, cocoa powder or crushed peppermint candies. Refrigerate until firm, at least 1 hour.

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