Yield: 44 servings
Measure | Ingredient |
---|---|
1 cup | Milk |
½ cup | Heavy cream |
1½ pounds | Semisweet or bittersweet cho finely chopped |
1 \N | Stick butter; cut up and sof |
2 tablespoons | Instant espresso powder |
⅔ cup | Unsweetened cocoa powder; si |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:34 1. In a 2-qt glass bowl, combine milk and cream. Heat in a microwave on High 3 to 4 mins, or until boiling.
Whisk in chopped chocolate and butter until melted and smooth. (If necessary, return to microwave on High about 1 min 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. With a small ice cream scoop or melon baller, scoop chilled mixture into 1¼-inch balls. Roll in cocoa to coat completely.
Place on wax paper-lined jelly-roll pans. Refrigerate until firm, about 2 hours. Store in airtight container in refrigerator 2 weeks or in freezer 1 month. Serve at room temperature.