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Ingredients for 4 dozen:

9 ounces bittersweet chocolate

1/2 cup whipping cream

2 tablespoons unsalted butter

2 tablespoons coffee concentrate (1 tablespoon instant espresso

dissolved in 1/4 cup boiling water)

1 cup cocoa



Chop the chocolate into teaspoon-sized pieces.  Heat cream just to a simmer.  Pour it into a bowl over the chocolate pieces and whisk until the mixture is smooth.  Stir in the butter.


Make a coffee concentrate by stirring instant coffee into boiling water.  Spoon two tablespoons into the chocolate mixture.  Refrigerate 3 hours or overnight.


Sift cocoa onto a plate.  Scoop tablespoon-sized pieces of chocolate onto the plate and roll them into a ball as you coat them with cocoa.


Placed coated truffles on wax paper and keep chilled until 15 minutes before they are to be served.