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Home -> Holiday Foods -> Christmas
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 cup heavy or whipping cream 1 1/2 tbsp. ground coffee 8 ounces chopped bittersweet or semisweet chocolate 4 tbsp butter, diced, softened 1/2 cup unsweetened cocoa powder
Directions
Combine cream and coffee granules in a small saucepan. Heat to a boil. Remove pan from heat and cover. Let cream mixture steep 30 to 60 minutes. Place chocolate in a medium bowl. Return cream mixture to heat and bring to a boil. Strain cream mixture over chocolate, pressing lightly on solids. Let stand 30 seconds. Whisk chocolate mixture until melted and smooth. Add butter and whisk until melted. Cover mixture and refrigerate about 2 hours until firm. Remove mixture from refrigerator and let stand a few minutes. Line a baking sheet with parchment or wax paper. Scoop rounded teaspoonfuls of truffle mixture and roll into balls. Place truffles on lined pan. Refrigerate truffles 15 minutes. Sift cocoa powder into a pie plate. Working with 1 truffle at a time, roll truffles in cocoa powder to coat. Place coated truffles in an airtight container lined with wax paper.
Makes about 40 truffles.
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