Fabulous Chocolate Truffles
INGREDIENTS:
1 c Milk 1 Stick butter; cut up and sof
1/2 c Heavy cream 2 tb Instant espresso powder
1 1/2 lb Semisweet or bittersweet cho 2/3 c Unsweetened cocoa powder; si
-- finely chopped
1 c Milk 1 Stick butter; cut up and sof
1/2 c Heavy cream 2 tb Instant espresso powder
1 1/2 lb Semisweet or bittersweet cho 2/3 c Unsweetened cocoa powder; si
-- finely chopped
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 0:34 1. In a 2-qt glass bowl, combine milk and cream. Heat in a microwave on High 3 to 4 mins, or until boiling. Whisk in chopped chocolate and butter until melted and smooth. (If necessary, return to microwave on High about 1 min to melt chocolate and butter completely.) Whisk in espresso powder. Refrigerate 5 to 6 hours, or until mixture is firm enough to hold its shape.
2. With a small ice cream scoop or melon baller, scoop chilled mixture into 1 1/4-inch balls. Roll in cocoa to coat completely. Place on wax paper-lined jelly-roll pans. Refrigerate until firm, about 2 hours. Store in airtight container in refrigerator 2 weeks or in freezer 1 month. Serve at room temperature.
ISBN 0-06-016537-5 Preparation Time: 0:34 1. In a 2-qt glass bowl, combine milk and cream. Heat in a microwave on High 3 to 4 mins, or until boiling. Whisk in chopped chocolate and butter until melted and smooth. (If necessary, return to microwave on High about 1 min to melt chocolate and butter completely.) Whisk in espresso powder. Refrigerate 5 to 6 hours, or until mixture is firm enough to hold its shape.
2. With a small ice cream scoop or melon baller, scoop chilled mixture into 1 1/4-inch balls. Roll in cocoa to coat completely. Place on wax paper-lined jelly-roll pans. Refrigerate until firm, about 2 hours. Store in airtight container in refrigerator 2 weeks or in freezer 1 month. Serve at room temperature.