Mocha Truffles

Preparation time includes refrigeration time. I use this as a basic recipe and then add whatever I like. I have tried adding ground nuts: almonds with Amaretto liqueur, hazelnuts with Frangelico liqueur. I don't always dip them in a chocolate coating, sometimes I roll them in coconut, or a cocoa-icing sugar mix or finely chopped nuts. There are so many possibilities!

• Ready In: 6 hrs
• Yields: 36 truffles

Ingredients

• 2⁄3 cup  whipping cream
• 2  tablespoons  strong coffee
• 1  tablespoon unsalted butter
• 1  tablespoon  coffee liqueur
• 18  ounces  semi-sweet chocolate chips
•  icing sugar
• 2  ounces white chocolate, coarsely chopped

Directions

1. In a small saucepan over medium heat, heat cream, coffee, butter and liqueur just until boiling.
2. Pour over 8 oz (250g) of the semisweet chocolate; whisk until melted.
3. Cover and refrigerate for 2 hours or until firm, stirring occasionally.
4. Spoon or pipe 1-inch (2.5 cm) balls onto waxed paper-lined baking sheet.
5. Cover and freeze for 30 minutes or until firm.
6. Dust fingers with icing sugar; roll balls until smooth.
7. Freeze for 1 hour.
8. In top of double boiler over hot (not boiling) water, melt remaining semisweet chocolate. Cool slightly.
9. Working with a dozen balls at a time, dip into melted chocolate; scoop out with a fork.
10. Refrigerate for 20 minutes or until hardened.
11. In top of double boiler over hot (not boiling) water, melt white chocolate.
12. Drizzle over truffles.
13. Refrigerate for 10 minutes or until hardened.
14. Refrigerate for up to 1 week or freeze for up to 3 months.