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Irish Coffee Truffles

Source of Recipe


From "Pike Place Market Cookbook"



List of Ingredients



• ½ cup espresso
  
• 1 pound semisweet chocolate (couverture chocolate preferred), chopped fine
  
• 1 cup (½ pound) unsalted butter, at room temperature
  
• ½ cup Irish whiskey
  
• 1 cup cocoa powder (natural process), for coating
  






Instructions



1. In a small saucepan, heat the coffee. Pour it into a mixing bowl and cool to 120° F. Melt chocolate in a double boiler to 120° F. With a wire whisk, beat butter into the chocolate, bit by bit, until the mixture is smooth.
   
   
2. Gradually whisk the chocolate/butter mixture into the coffee, beating until thoroughly blended and creamy. Add whiskey to the mixture. Stir until well incorporated in the batch.
   
   
3. Scrape the mixture onto a cookie sheet and refrigerate until firm, about 30 minutes to one hour. Remove from the refrigerator and form into small balls with a melon-ball scoop. Put on a sheet of waxed paper.
   
   
4. Each time you have formed six balls, roll them in cocoa powder, arrange them on a serving plate, and put them back into the refrigerator. If the truffle paste gets too warm to hold its shape well, refrigerate it briefly until it is again firm enough to work with.
   
   
5. When the entire batch is finished and stacked prettily on the serving plate, keep refrigerated until 15 minutes before serving.
   
   Makes 5 dozen truffles.
   
   
   -- Dilettante Chocolates (Seattle, Washington)