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Ingredients
1 cup heavy whipping cream
3 tablespoons granulated sugar
4 tablespoons unsalted butter, cut in ½-inch pieces
10 ounces semisweet chocolate (best quality possible), grated
3 tablespoons coffee liqueur
½ cup unsweetened cocoa powder
2 tablespoons confectioners sugar
1 ½ teaspoons instant espresso powder
Nutritional analysis per serving
4 grams carbs; 5 milligrams cholesterol; 38 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 milligram sodium; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cream, sugar and butter in a 4-cup glass measure or a one-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 ½ minutes.
- Step 2
Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm, about an hour.
- Step 3
Sift cocoa, confectioners sugar and espresso powder onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller or a measuring teaspoon in hot water. Scoop out a truffle, using the tip of a small knife to help release it.
- Step 4
Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.
- Step 5
Chill truffles until firm, about half an hour. Sprinkle with remaining cocoa mixture. Store in layers separated by wax paper, tightly covered and refrigerated.
Private Notes