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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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MAYAN TRUFFLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994. Ingredients:
1 cup whipping cream |
12 ounces semisweet chocolate chips |
1 teaspoon instant coffee |
1/8 cup coffee liqueur |
6 ounces semisweet chocolate pieces |
1/4 cup cocoa |
Directions:
1. Bring cream to the boiling point in a medium saucepan.
2. Remove from heat and add 12 ounces chocolate chips and instant coffee then cover.
3. Allow to sit 10 minutes then remove lid and stir.
4. Add coffee liqueur then allow mixture to cool 2 hours in the refrigerator.
5. Shape into small balls on wax paper lined trays and place in freezer.
6. Melt remaining chocolate and cool slightly.
7. Dip balls in chocolate and roll in the cocoa then store in refrigerator.
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