Gingersnap-Mocha Truffles

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   ["For this recipe you will need a 2-cup and a 6-cup saucepan, a wire whisk, a wooden spoon, and frilled bonbon cups (or mini cupcake cups).", "Pour 2-3 inches of water into a 6-cup saucepan and bring to a simmer.", "While that is heating, break up the chocolate into pieces and place in a 2-cup saucepan with rum/liqueur and coffee.", "Cover with a tight lid.", "Remove the saucepan from heat, allow to sit for 15 seconds, then place covered chocolate pan inside for 5 minutes.", "Use a wire whisk to aid in blending the rest of the chocolate pieces.", "(I would suggest keeping the chocolate pan in the water over VERY LOW heat until later.", ").", "When the chocolate is melted and smooth, begin to add butter 1 tbsp at a time.", "After all butter is added and melted, pour in vanilla, and finally the pulverized cookies.", "Remove chocolate from heat (if you haven't already done so) and exchange the hot water in the 6-cup saucepan for cold, iced water.", "Return the chocolate mixture to the iced-water saucepan and continue stirring with a wooden spoon until the chocolate is chilled and becomes a bit firmer.", "Using a tablespoon, dig out ""gobs"" of chocolate and shape them into rock-like truffles.", "(Do this quickly, as I found the heat in your fingers quickly heats the chocolate back up.", ").", "Roll the truffles in the coffee/powdered chocolate mixture and drop into the bonbon cups.", "Once all the chocolate is gone, you can either enjoy them there or place them in an air-tight container in the fridge or freezer where they should keep for at least a few days."]

* Per serving · 4 servings · Values may vary.