A Real Christmas Gift!

For 4 years now I have made homemade truffles and given them out at Christmas gifts to family and friends. I think the first year I made one batch...this past Christmas I made approximately 175 truffles. Many people have asked me for the recipe because they simply can not get enough of them...so here it is! This is my basic recipe..make sure good quality chocolate such as Ghiradelli. After I roll the truffles, I dip them in chocolate and drizzle them with colored chocolate. I use Wilton's Candy Melts to dip them, which you can get at Michaels. Don't worry this isn't a replacement for your Christmas gifts from us...I still plan on making them each Christmas and I might experiment with an assortment of truffle flavors! ENJOY!





Chocolate Espresso Truffles


2 pound semisweet chocolate
1/2 pound good-quality bittersweet chocolate, coarsely chopped
1 cup heavy cream or whipping cream
1 tablespoon instant coffee powder
2 tablespoons coffee liqueur
1 teaspoon vanilla extract
1 cup unsweetened cocoa


Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week. Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.


Yield: Makes about 4 dozen truffles


NUTRITION PER SERVING
CALORIES 70(71% from fat); FAT 6g (sat 3g); PROTEIN 1mg; CHOLESTEROL 7mg; CALCIUM 7mg; SODIUM 3mg; FIBER 1g; CARBOHYDRATE 7g; IRON 1mg