Instructions: In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.

Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.

Makes about 50 truffles.

Gourmet
February 1996

A Cook from Minnesota on 02/13/01
These were wonderful! I made 4 batches of them at Christmas and by New Years they were gone! Instead of the espresso and Sambuca I used 3 tbsp of grand marinier, amaretto, etc. per batch.

A Cook from South Carolina on 02/11/01
I made these little goodies for my wine club members along with several other items. They were a huge hit! Ive had special requests to make them as Valentines gifts, too. If youve never had fresh chocolate truffles, you owe it to yourself to try these. Just wait until the chocolate is very firm and dust your palms with cocoa powder to make rolling them easier. Ill be making these again for a catering this week!

Valerie ( teachercreacher@hotmail.com ) from Edmonton, AB, Canada on 12/08/00 The recipe is so simple and the result so amazing - one batch is not enough! The flavour is truly "gourmet". The texture is exactly what you would want. I did dip these in dark chocolate and top each with a coffee bean. I called them my "Special Coffee" truffles and they were the first off the plate! When the mixture is hot, the flavours "come out" as the mixture cools. Be patient.

A Cook from Summit, NJ on 04/19/00
I agree, these are wonderful!!! If you run into problems shaping the truffles because the chocolate is too hard, let the mixture come down to room temperature a little. Also, you can whip up the chocolate in a KitchenAid mixer to make it soft and fluffy after it has been refrigerated. I roll the truffles on chocolate sprinkles. Whatever you do, I dont think you can go wrong with this recipe.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.