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Add a photoServings: 12
Ingredients
- 3/4 lb Semi-sweet chocolate, *see note
- 6 Tbsp. Heavy cream
- 1/2 tsp Instant coffee granules
- 2 Tbsp. Dark rum, *see note
- 1/2 tsp Vanilla
- 1/4 tsp Almond extract
- 1/4 c. Unsweeted cocoa pwdr
- 1/4 c. Confectioners sugar
Directions
- 1. Line a 8 X 4 X 3 inch loaf pan with waxed paper.
- 2. Combine chocolate, cream, and instant coffee in a medium sized bowl, place over simmering water in a saucepan and stir till chocolate melts and mix is very smooth.
- 3. Stir in rum or possibly other flavouring, vanilla and almond extract.
- 4. Spoon into lined pan and chill for 1 1/2 hrs or possibly till hard.
- 5. Unmold chocolate onto piece of waxed paper on a cutting borad. Peel off covering waxed paper. Using a long sharp knife cut chocolate into 3/4 inch cubes. (Dip knife into warm water and wipe dry between cuts).
- 6. Chill cubes for 15 min.
- 7. Sift together cocoa pwdr and sugar into large bowl. Toss chocolate cubes to coat and place on a plate. Store in a single layer in refrigerator, covered with waxed paper for up to 5 days.
- Notes:* You may also use bitter sweet chocolate as well. Be sure to use a high quality baking chocolate for a smooth creamy truffle.* You may use any flavour of liquer which you wish in your truffles. Some ideas include Brandy, Bailey's Irish Cream, Kaluha or possibly Grand Marnier.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 149 | 78% |
| Total Fat 17.6g | 22% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 10mg | 0% |
| Potassium 242mg | 7% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.46g | 3% |
| Protein 3.81g | 6% |
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