I haven’t made these truffles in years; another forgotten recipe. I have also forgotten who I got it from; if it was you, let me know!
Ingredients
- 12 ounce semi-sweet chocolate
- 4 T unsalted butter
- 1/2 cup coffee liqueur
- unsweetened cocoa powder
- 2 ziplock freezer bags
Instructions
- Melt chocolate in double boiler (I don’t have a double boiler so I hover and watch it closely, stirring very frequently)
- Transfer to mixing bowl; beat in butter
- Add liqueur, beat while adding to keep mixture creamy and smooth
- Chill 1-2 hours
- Roll chocolate between palms into 1 inch balls
- Roll balls in cocoa
- Place in ziplock bags
- Freeze up to 6 months