Chocolate Truffles Recipe:

1      cup heavy cream

8      oz. good quality bittersweet or semi sweet chocolate…buy one of the high end brands for this recipe

1       tablespoon dark brewed coffee

1       tablespoon, rum, brandy, bourbon, Grand Marnier or 1 teaspoon of vanilla extract

For rolling truffle balls use any of the following:  sifted cocoa powder, sifted confectioners’ sugar, shredded coconut, chopped nuts 

Cut chocolate into pieces and place into heat proof bowl.

Heat cream in a heavy sauce pan just until it’s steaming.  Pour over chocolate, and stir until the chocolate is melted.  Add coffee and liquor or vanilla.  Chill chocolate in the refrigerator until firm…about 2 hours.  Scoup out a tablespoon of chocolate using a cookie scoup  or spoon and roll quickly with cold hands into irregular shaped balls about an 1 inch in size, and place on a baking sheet.  If the chocolate becomes too warm to handle put it into the refrigerator for a few minutes to re-chill. Once you have all of your balls rolled out, roll them into any of the ingredients listed above.  Store in the refrigerator for a couple of days or the freezer.  To serve, place them alone on a platter or in the tiny decorated candy cups (like mini muffin cups)  found in the baking section of grocery or craft stores.

Tip…These are so easy to make you could really make these the day of a party.