Chocolate Truffles for Christmas...Decadent Luxury

 

 

Ingredients

• 2/3 cup (150 mL)  35% whipping cream
• 2 cups (500 mL)  Semi-Sweet Chocolate Chips
• 1 tbsp (15 mL)   Instant Coffee
• 1 tsp (5 mL)    Pure Vanilla
• 1/2 cup (125 mL)  Cocoa Powder

 

Instructions

1. In heavy-bottomed medium saucepan set over medium heat, bring whipping cream to a boil. Immediately remove from heat. Whisk in chocolate chips and coffee until chocolate is melted and mixture is smooth. Stir in vanilla. Transfer to bowl. Cool to room temperature, uncovered, about 30 minutes. Cover with plastic wrap. Chill until firm, about 2 hours.
2. Line rimmed baking sheet with wax paper. Put cocoa in a pie plate. Using a tablespoon, scoop chocolate mixture and form into balls. Roll balls in cocoa and place on prepared baking sheet. Refrigerate until firm, about 1 hour. Store truffles in airtight container in refrigerator for up to 1 week.

Chef's Tips

• If chocolate mixture is too firm to scoop, let stand at room temperature for a few minutes to soften.

• Optional
  Omit cocoa and roll truffles in toasted shredded coconut or chopped nuts instead.
  
  Substitute brandy, rum or whiskey for the coffee; stir in with the vanilla.