- 8 ounces semi-sweet chocolate
- ½ cup heavy cream
- 1 tablespoon instant espresso powder
- 2 tablespoons chocolate or mocha liqueur, such as Kahlúa
- ¼ cup unsweetened cocoa powder
- 2 to 3 tablespoons confectioners' sugar (optional)
- In a double boiler or in a small bowl set over a pot of barely simmering water, melt the chocolate with the cream and instant espresso powder.
- Stir for a few minutes until smooth and remove from the heat.
- Stir in the Kahlúa or other liqueur.
- Pour into a pie plate or an 8-inch-square glass baking pan
- Chill until firm, 1 to 2 hours.
- When the mixture is chilled and firm, spread the cocoa on a plate.
- Scoop up rounded spoonfuls of the truffle mixture and shape into 24 balls by rolling briefly between the palms of your hands.
- Roll each ball in the cocoa powder and dust with confectioners/sugar, if desired.
- Place each truffle in a small fluted paper cup, or store the truffles in a cookie tin lined with wax paper and separate the stacked layers with wax paper, too.
- Tightly covered and refrigerated, these truffles will keep for at least 2 weeks.
Note: If you prefer, cut the chocolate into 24 squares and roll the squares into balls.
Reprinted from Moosewood Restaurant Celebrates, Copyright © 2003 by Moosewood, Inc., Clarkson N. Potter, publisher.