I can’t help myself. On Saturday a good friend slipped me some samples of her wildly popular truffles! WOWOWOWOWOW. I remembered all the reasons I am so fond of chocolate.
Since then, I’ve been just cracking myself up muttering, “Nobody knows the truffles I’ve seen….” and singing, “Just a bridge over truffled waters….” My sons are pretty sure I’ve gone round the bend (a strong suspicion anytime I find myself getting REALLY funny) so I tell them that they are in deeeeeeeeep truffle, but at least they’re not having car truffle. (As you might imagine, this elicits more eye-rolls.)
- 11 oz. package bittersweet chocolate chips
- 6T. butter, cut into pieces
- 3T. heavy whipping cream
- 1/2-3/4 T. instant coffee
Melt all ingredients in a double boiler or a really heavy saucepan. Stir until smooth.
Shape tablespoons of the truffle mixture into balls. Roll in powdered sugar. Keep refrigerated. Makes 24
BK’s notes: Since I’m very serious about chocolate, especially dark chocolate, I would use dark chocolate chips instead of milk chocolate. That’s a taste issue, though, so go with what you like best. I certainly didn’t have any truffle complaints with the ones that Shannon and Margaret served me!
This is similar to the cappucino truffle recipe I posted around the holidays, but there are some small differences. Both are tasty.