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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
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Smooth and creamy, and adult holiday treat. I have, in the past, dispensed with the vermicelli, and simply rolled the truffles in unsweetened cocoa powder. Ingredients:
6 ounces semisweet chocolate, broken into pieces |
1/3 cup unsalted butter |
2 teaspoons instant coffee powder |
3 tablespoons coffee liqueur or 3 tablespoons brandy |
1 egg yolk |
1 cup sifted icing sugar |
2/3 cup dark chocolate vermicelli (tiny decorator candies) |
Directions:
1. Place chocolate, butter and coffee powder in the top of a double boiler over simmering water.
2. Heat, stirring often, until chocolate and butter are melted.
3. Remove from heat and let cool for 5 minutes.
4. Stir in 2 tbsp of coffee liqueur and egg yolk.
5. Slowly blend in icing sugar.
6. Chill for one hour or until firm enough to handle.
7. Roll into 1/2 inch balls.
8. (Be sure your hands are cool.) Dip balls into remaining liqueur, then into vermicelli.
9. Store in airtight container in refrigerator.
10. Makes 36 Truffles.
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