Yield: 44 servings
|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.