Mocha Truffles

1. 1

   In a small saucepan over medium heat, heat cream, coffee, butter and liqueur just until boiling.

2. 2

   Pour over 8 oz (250g) of the semisweet chocolate; whisk until melted.

3. 3

   Cover and refrigerate for 2 hours or until firm, stirring occasionally.

4. 4

   Spoon or pipe 1-inch (2.5 cm) balls onto waxed paper-lined baking sheet.

5. 5

   Cover and freeze for 30 minutes or until firm.

6. 6

   Dust fingers with icing sugar; roll balls until smooth.

7. 7

   Freeze for 1 hour.

8. 8

   In top of double boiler over hot (not boiling) water, melt remaining semisweet chocolate.

9. 9

   Cool slightly.

10. 10

    Working with a dozen balls at a time, dip into melted chocolate; scoop out with a fork.

11. 11

    Refrigerate for 20 minutes or until hardened.

12. 12

    In top of double boiler over hot (not boiling) water, melt white chocolate.

13. 13

    Drizzle over truffles.

14. 14

    Refrigerate for 10 minutes or until hardened.

15. 15

    Refrigerate for up to 1 week or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.