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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 5 |
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This recipe is from the Junior League of Augusta Georgia. Ingredients:
6 (1 1/8 ounce) semi-sweet chocolate baking squares |
1 (1 1/2 ounce) unsweetened chocolate squares |
1/4 cup bourbon or 1/4 cup dark rum |
2 tablespoons brewed coffee |
1/2 cup unsalted butter, soft and but into 1-inch pieces |
1 cup ground gingersnaps |
ground pecans or hazelnuts or powdered sugar |
Directions:
1. Combine first 4 ingredients in top of double boiler. Bring water to a boil; reduce heat to low and cook till chocolate melts, stir constantly. Add butter, one piece at a time, stir with wire whisk till butter melts and mixture is smooth. Remove from heat, and stir in gingersnap crumbs. Cover and chill 8 hours. shape mixture into 1 balls. Roll balls in nuts or sugar. place truffles in candy paper cups. Store in airtight container in fridge.
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