Espresso truffles

Yield: 44 servings

Measure Ingredient
1 cup Milk
½ cup Heavy cream
1½ pounds Semisweet or bittersweet cho finely chopped
1 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.

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