Chocolate Truffles

Chocolate Truffles Recipe
Photo: Hector Sanchez
Let the kids assist you with the preparation of this decadent confection. They can help scoop the chocolate into balls then roll them in cocoa.

Yield:

Makes about 4 dozen truffles

Recipe from

Nutritional Information

Calcium 7 mg
Calories 70
Caloriesfromfat 71 %
Carbohydrate 7 g
Cholesterol 7 mg
Fat 6 g
Fiber 1 g
Iron 1 mg
Protein 1 mg
Satfat 3 g
Sodium 3 mg

Ingredients

1/2 pound semisweet chocolate
1/2 pound good-quality 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

Preparation

Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large saucepan, 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.

Note:

Ken Haedrich,

December 2004
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