Recipe for cooking mexican truffles

Desserts to Go with Coffee and Tea :: Truffles

Mexican Truffles

1 c. whipping cream
1 tsp. instant coffee
18 ounce semisweet chocolate chips
1/8 c. coffee liqueur
1/4 c. cocoa powder

Bring cream to the boiling point in a med. saucepan. Remove from heat and add 12 oz. chocolate chips and instant coffee, cover. Allow to sit 10 mins.. Remove lid and stir. Add coffee liqueur. Allow mixture to cool 2 hours in the refrigerator.

Shape into sm. balls and set on wax paper-lined trays and place in freezer.

Melt remaining chocolate and allow to cool slightly. Dip balls in the chocolate and roll in the cocoa. Store in the refrigerator.