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Espresso Truffles
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| Makes 48 truffles| Hands-On Time: 1hr 00m | Total Time: 5hr 45m Ingredients | |
| 1 cup | heavy cream |
| 1 teaspoon | instant espresso powder |
| 1/2 pound | semisweet chocolate, chopped |
| 1/2 pound | bittersweet chocolate, chopped |
| 1 tablespoon | coffee liqueur, (optional) |
| 1 teaspoon | pure vanilla extract |
| 1 cup | unsweetened cocoa powder |
Directions
In a large saucepan, heat the cream and instant espresso powder over medium heat, stirring occasionally, until the mixture bubbles around the edges, 2 to 3 minutes. Remove from heat, add the semisweet and bittersweet chocolate, and stir until melted. Add the liqueur (if using) and vanilla and stir to combine. Transfer to a shallow bowl, cover loosely, and refrigerate until firm, at least 4 hours and up to 1 week.
Using a small spring-loaded scoop, a melon baller, or a teaspoon, drop 1-inch balls of the chocolate mixture onto a wax-paper-lined baking sheet. Refrigerate until firm, about 15 minutes.
Place the cocoa powder in a shallow bowl. Roll the chocolate balls in the cocoa, then transfer to a wax paper-lined baking sheet and refrigerate. Bring to room temperature before serving.
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