500 grams semisweet baking chocolate, chopped and grated
![Mocha Truffles Recipe Mocha Truffles Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mhEapHokR5nhPhrZihLPIHg0Y-DOt2u3SHQ-6sZTu90zO30y4s2rs9U863pVl8VkcJr-qkLP4euBd9wap-FNyCXm-y0fe6MukVzOPv4hY7hjpoRgb0UsrAihUl_kYwQIoAFko7WRKv8/s1600/Mocha+Truffles.jpg)
1 tablespoon coffee powder
1 tablespoon coffee liqueur
¼ teaspoon fine salt
250grams semisweet baking chocolate, chopped for dipping
Procedures:
- Line a 9 x 5 x 3 inch loaf pan with a sheet of aluminum foil. Set aside line a cookie sheet with baking paper. Set both aside
- In a thick saucepan, combine the 500 grams semisweet chocolate, all purpose cream coffee powder, coffee liqueur and salt. Place over low heat and stir continuously with a cooking spatula until the chocolate has melted and blended with the rest of the ingredients. Transfer the mixture to the prepared loaf pan. Chill until firm.
- Divide the chilled mixture into 50 equal portions. Form each portion into a ball, melt the remaining 250grams chocolate in a thick saucepan over the lowest possible heat. Working with a piece at a time, hand dip each chocolate ball in the melted chocolate transfer to prepared cookie sheet.Chill briefly to allow the chocolate coating to set. Wrap individually in foil and keep chilled.
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