Truffles de Cafe

1. 1

   First take a medium sized mixing bowl and blend your mascarpone, coffee, coffee liquer, and vanilla extract.

2. 2

   Add your heavy cream and whipping gream and stir until combined and homogeneous, but do not overdo it, as the mixture should not be whipped!

3. 3

   Then you will need to melt your 11 ounces of bittersweet chocolate and then stir the melted chocolate into the coffee cream mixture.

4. 4

   Mix until it is fully combined.

5. 5

   You will need to chill this mixture for a couple of hours, and then scoop out the mixture into approximately 1 inch balls.

6. 6

   When making these balls, if you find the edges arent smooth, you can make them smoother by pressing your fingers around the ball.

7. 7

   After you have formed the balls, you will need to chill again for approximately 1 hour.

8. 8

   After they have chilled for one hour, melt your bittersweet or semisweet coating chocolate and stir until completely melted.

9. 9

   Dip each of the refrigerated balls (these will be the centers of your truffle) into the melted coating chocolate and coat completely, afterwhich you will want to place on a tray covered with waxed paper.

10. 10

    Chill your truffles for 1 to 2 hours until they are completely hard.

11. 11

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.