Recipe - Coffee Truffles

1 One fourth pound Bittersweet or semisweet
chocolate, chopped
1 cup Heavy cream
3 tablespoon Unsalted butter, softened
One half cup Strong coffee, freshly
brewed
One fourth cup Cocoa
2 tablespoon Finely ground coffee

Melt chocolate in a double boiler. Heat on low. Stir occasionally until
chocolate melts. At the same time, bring the heavy cream to a boil. Remove
from stove and mix the melted chocolate and cream. Whisk in butter and
brewed coffee. Stir thoroughly. Place mixture into a 10" by 7" or a 9" by
9" pan lined with waxed paper. Chill for 2 to 3 hours or until firm to the
touch.

When the chocolate mixture is chilled, sift the cocoa with the finely
ground coffee on 16" waxed paper. Lift the chilled mixture from the pan,
cut into squares and roll in the cocoacoffee mixture. Serve immediatley or
store in refrigerator.
Posted to MCRecipe Digest V1 #327

Recipe by: Krups

From: Diane Lamere dlamere@plantnet.com

Date: Mon, 02 Dec 1996 21:38:46 0800