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Mocha Truffles Recipe

   
 

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     Mocha Truffles

Category   Desserts - Breads
Sub Category   None

Ingredients
2/3 cup of heavy cream
2 tbsp of coffee liqueur
6 oz of semi-sweet chocolate
8 oz of bittersweet chocolate
2/3 cup of confectioner's sugar
1/4 tsp of salt
1/2 cup of unsweetened cocoa powder
 

Instructions
Line an 8 inch square pan with non-stick foil. Line a large baking sheet with wax paper. Heat 2/3 cup of heavy cream and 2 tbsp of coffee liqueur just to a simmer. Add 6 oz semisweet chocolate, 8 oz bittersweet chocolate, 2/3 cup of confectioner's sugar and 1/4 tsp of salt to a food processor. Whirl 1 to 2 minutes until ground. With machine running, add cream mixture in a steady stream; process until smooth. Scrape into a pan; chill 1 1/2 hours.
Lift from pan using foil. Cut into 36 pieces. Shape into balls. Place on wax paper lined sheet. Chill 15 minutes. Re-roll truffles to smooth any rough edges. Sift 1/2 cup of unsweetened cocoa powder into one bowl; place 1/2 cup of confectioner's sugar in a second bowl. Add truffles, a few at a time; toss to coat. Transfer each to a small paper or foil cup. Store in an airtight container up to 1 month.


Originally Submitted
1/7/2013





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