12 ounces plain chocolate 5 tbsp heavy whipping cream 2 tbsp Kahlua or Tia Maria 2 tbsp chilled dark roasted coffee 4 ounces white chocolate 4 ounces dark chocolate Melt plain chocolate over double boiler Add whipping cream and liquor, mix until smooth Chill mixture 4 hours, or until firm Divide mixture into 24 equal pieces, rolling each into little ball Chill until firm again (approx. 1 hour)
Melt remaining plain, white, and dark chocolate into separate bowls Gently, using tongs, dip 8 each of the truffles into melted chocolates Place on wax paper, allow to set before serving NOTE: Due to use of fresh cream, truffles must be stored in refridgerator, and eaten within a few days*
Melt remaining plain, white, and dark chocolate into separate bowls Gently, using tongs, dip 8 each of the truffles into melted chocolates Place on wax paper, allow to set before serving NOTE: Due to use of fresh cream, truffles must be stored in refridgerator, and eaten within a few days*
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