Chocolate Truffles

1. 1

   Scald cream in a sacepan over medium high heat, and remove from heat just before it boils.

2. 2

   Stir in the 10 oz.

3. 3

   of chocolate and butter until melted, and then stir in the coffee liqueur.

4. 4

   Strain into a bowl; let cool to room temperature; cover with plastic wrap and refrigerate for 4 hours or overnight.

5. 5

   Line a baking tray with parchment paper.

6. 6

   Using a small ice cream scoop or melon baller, scrape the chocolate into 20 large or 30 medium-sized balls,.

7. 7

   and set then on the tray.

8. 8

   Dipping the scoop in hot water occasionally will help prevent the chocolate ganache from sticking and help it release easily.

9. 9

   Freeze the ganache balls for 1 hour; meanwhile melt the 14 oz of chocolate over a double boiler.

10. 10

    Using a fork, dip the truffles, one at a time, into the chocolate and shake off the excess.

11. 11

    Before the chocolate sets, roll the truffles in finely grated chocolate or finely chopped toasted nuts, then place back on the baking sheet to set up.

12. 12

    Refrigerate in an airtight container for up to 10 days or freeze them for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.