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Espresso Truffles

Source of Recipe


From "365 Great Chocolate Desserts" by Natalie Haughton






List of Ingredients



• 1 cup milk
  
• 1/2 cup heavy cream
  
• 1-1/2 pounds good-quality semisweet or bittersweet chocolate, finely chopped
  
• 1 stick butter, cut up and softened
  
• 2 Tbsp instant espresso powder
  
• Cocoa, powdered sugar, chocolate sprinkles, ground nuts or additional chocolate for coating
  






Instructions



1. In a 2-quart glass bowl, combine milk and cream. Heat in a microwave oven on HIGH for 3 to 4 minutes, or until boiling. Whisk in chopped chocolate and butter until melted and smooth. If necessary, return to microwave oven on HIGH about 1 minute 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. Roll mixture into 1-inch balls. If mixture is too hard, let stand at room temperature 1/2 hour before shaping. Coat as desired.