Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Ken Haedrich
Recipe by Real Simple December 2004

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Credit: Hector Sanchez

Recipe Summary test

Yield:
Makes about 4 dozen truffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 7mg; 70 calories; calories from fat 71%; carbohydrates 7g; cholesterol 7mg; fat 6g; fiber 1g; iron 1mg; protein 1mg; saturated fat 3g; sodium 3mg.
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