Mocha Truffles

1. 1

   Preheat oven to 375 degrees. Roast coffee beans for 20 minutes.

2. 2

   While coffee beans are roasting, bring heavy cream to a scald in a large saucepan. Little bubbles will form around the sides of the pan. Carefully and very slowly add coffee beans to the cream. Adding too quickly will cause it to boil over. Simmer for 30 minutes to release all the coffee goodness into the cream.

3. 3

   Place chocolate, breaking into squares, in a glass bowl and microwave in two or three 30-second increments to just slightly soften the chocolate. Stir after each increment. This will help the cream melt the chocolate completely. Next, strain the cream and coffee beans over the slightly softened chocolate. Discard the coffee beans. Stir chocolate and cream mixture until totally melted and smooth.

4. 4

   Pour into a 13 x 9-inch dish and refrigerate until set. This takes about 3 hours. Use a small cookie scoop or melon baller to make little balls and roll in the cocoa powder. Refrigerate until ready to serve. I like to store this in a covered plastic container with waxed paper between each layer of candy.

5. 5

   Yields about 100 truffles.

6. 6

   Will keep in the refrigerator for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.