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1
Combine the chocolate, cream, butter, and coffee in the slow cooker.
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2
Cover and cook on low for 40 to 60 minutes, until the chocolate melts.
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3
Stir once or twice during the cooking time, just to make sure that the chocolate does not stick to the bottom or sides of the crock.
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4
Whisk the mixture vigorously when it is nearly melted.
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5
Pour the melted chocolate onto a plate or into a glass bowl and place in the refrigerator for between 1/2 and 1 hour, until it is hard enough to form into small balls.
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6
Combine the cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind them to a coarse powder.
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7
Transfer to a small bowl, add the cocoa powder, and mix thoroughly.
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8
Line a baking sheet with aluminum foil.
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9
Using a spoon or mini ice cream scoop, scoop out spoonfuls of the chocolate mixture and roll with your hands into balls the size of walnuts.
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10
(This is a great job for kids.
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11
Just have plenty of paper towels on hand!)
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12
Roll the balls in the cocoa mixture and place them on the prepared baking sheet.
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13
Place the truffles in the refrigerator for at least 4 hours or up to overnight.
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14
Sprinkle the truffles with the confectioners sugar and allow to sit at room temperature for about 1 hour before serving.
