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Ingredients
- 12 ounce Bittersweet or possibly semisweet chocolate, coarsely minced 375 g
- 3/4 c. Unsalted butter, cut in pcs 175 mL
- 1/2 c. Whipping cream 125 mL
- 1 Tbsp. Instant espresso pwdr 15 mL
- 1/2 tsp Pure vanilla extract 2 mL
- 8 ounce Bittersweet or possibly semisweet chocolate 250 g
- 2 c. Crushed sugar -frosted flakes 500 mL
Directions
- Place the minced chocolate, butter, cream and espresso pwdr in a saucepan. Cook on low heat till barely melted. Stir till smooth.
- Cold over a larger bowl filled with ice and water, stirring often, till the mix thickens.
- On a baking sheet lined with waxed paper, pipe or possibly spoon the mix into mounds - about 2 tsp/10 mL each. Chill.
- Heat the remaining chocolate on low heat. Pour into a shallow baking dish. Have another baking dish on hand with the crushed cereal in it.
- Have another baking sheet lined with waxed paper nearby.
- Dip the palms of your clean hands lightly into the melted chocolate and roll a cool truffle in the hot chocolate on your hands. Roll the truffle in the crushed cereal and place on the prepared baking sheet.
- Repeat till all the truffles are rolled.
- Chill or possibly freeze. I like to serve these at room temperature when the filling is slightly soft inside with a crisp chocolate shell, but it's been easy to eat them cool or possibly frzn.
- NOTES : Just because they contain coffee and are rolled in crushed cereal doesn't mean you can only eat them for breakfast! You can also roll them in minced nuts, cocoa or possibly icing sugar, and they freeze perfectly!
- approx. 4 dozen truffles.
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