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Milk Chocolate Espresso Truffles Recipe

   
 

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     Milk Chocolate Espresso Truffles

Category   Desserts - Breads
Sub Category   None

Ingredients
1 LB Milk Chocolate
1/2 Cup Whipping Cream
2 tsp instant espresso powder or instant coffee powder
2 tbsp coffee liqueur
1 Cup (approx.) of hot chocolate powder or unsweetened cocoa powder
 

Instructions
Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in coffee liqueur. Cool 15 minutes. Freeze until firm, about 2 hours.
Line baking sheet with foil. Place cocoa powder/hot chocolate powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1- inch mounds. Dust hands with powder; roll mounds between palms, forming smooth balls, then roll in powder to coat lightly. Return to sheet. Cover with foil; chill truffles until firm, at least 2 hours.
(Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) Let stand at room temperature until slightly softened before serving.


Originally Submitted
8/1/2016





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