Chocolate Espresso Sambuca Truffles

1. 1

   In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth.

2. 2

   Remove top of double boiler or bowl from heat and stir in liqueur.

3. 3

   Cool mixture and chill, covered, at least 3 hours, or until firm.

4. 4

   Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them.

5. 5

   Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.