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Chocolate Christmas Truffles




Source of Recipe


Sunday_Dinner@yahoogroups.com

1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1-1/2 teaspoons instant-coffee crystals
1 12-ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder

1. In a bowl, combine whipping cream, Irish cream liqueur and coffee
liqueur. Stir in the instant-coffee crystals; set aside.

2. In a heavy saucepan, melt chocolate and butter over low heat.
Remove from heat; gradually stir in cream mixture until blended.

3. Transfer to a bowl; cover tightly and chill in refrigerator about
2 hours or until completely cool and smooth, stirring
occasionally. Mixture will be slightly sticky.

4. Shape tablespoons of candy into balls. Roll each in cocoa powder.
Place on a waxed-paper-lined baking sheet. Chill until firm.

5. Store tightly covered in the refrigerator for up to 2 weeks. If
you like, roll in additional cocoa powder before serving.