Bitter Chocolate Truffles

1. 1

   In a mixing bowl, whisk the butter together with the egg until evenly blended.

2. 2

   In a double boiler over gently simmering water, combine the chocolate and the coffee and melt, stirring occasionally.

3. 3

   In a large mixing bowl, place about 2 1/2 cups of the confectioners sugar.

4. 4

   Add the butter and egg mixture, the melted chocolate mixture, cream and vanilla.

5. 5

   Stir well and, if necessary, add more sugar to make the mixture into a paste stiff enough to handle.

6. 6

   Roll the paste quickly into little balls, using about 2 heaping teaspoons for each one.

7. 7

   Roll the balls in the chocolate threads.

8. 8

   Chill until firm, on a tray lined with parchment paper in the refrigerator.

9. 9

   If desired, layer the balls with parchment in an airtight cookie tin and store in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.