 | | Directions |
- Slowly heat bittersweet chocolate and cream, stirring continuously until mixture is melted and smooth. Remove from heat. Stir in butter and coffee liqueur.
- When butter has melted, pour mixture into an 8-inch square baking pan. Cool in refrigerator approximately 2 hours.
- Prepare a baking sheet by lining with parchment paper. With a melon baller, scoop chocolate into balls and place onto baking sheet. Refrigerate 15 minutes.
- Melt the semi-sweet chocolate according to package directions. Once the chocolate is smooth, place each cooled truffle ball into melted chocolate to cover. Place on parchment paper and refrigerate until serving.
- Alternative coatings: coconut, toasted coconut, white chocolate, drizzled white chocolate, drizzled dark chocolate, unsweetened cocoa powder, crushed nuts or crushed candy pieces.
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Prep Time: 15 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 1 pound bittersweet chocolate |
| - | | 3/4 cup cream |
| - | | 8 ounces (2 sticks) unsalted butter |
| - | | 2 tablespoons coffee liqueur, adjust to taste |
| - | | 8 ounces (to 16 oz.) semi-sweet chocolate |
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