25 minutes

Ingredients for 4 dozen truffles

Semisweet chocolate, ½ pound
Bittersweet chocolate, coarsely chopped, ½ pound
Heavy cream or whipping cream, 1 cup
Instant coffee powder, 1 tbsp
Coffee flavored liqueur, 2 tbsps
Vanilla extract, 1 tsp
Unsweetened cocoa, 1 cup
Powdered sugar, ½ cup


Coarsely chop both types of chocolate and set aside.
Heat cream and instant coffee in a saucepan, stirring to blend. When bubbles will start to form along the edge of the pan, remove it from the heat. Scatter the chocolate over the cream, stirring gently. Then set aside for 8 to 10 minutes.
Add liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for about 15 minutes, then cover the bowl with a plastic wrap and refrigerate until firm, at least for 4 hours or up to 1 week.
Using a tsp or a melon baller, scoop up enough chocolate to make balls measuring 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Then refrigerate for 15 minutes.
Thoroughly combine cocoa with powdered sugar in a bowl, making sure all the lumps are removed. Then roll the balls in the cocoa mixture, shaking off the excess.

Thanks to: Jovina Cooks Italian