Katie’s Truffles

July 20, 2012/in Cook, Desserts, Food /by kbw71

INGREDIENTS

• 1/4 cup heavy cream
• 6 ounces semisweet chocolate
• 4 tablespoons butter
• 2 teaspoons vanilla extract
• Espresso powder
• 1/2 cup baking cocoa

GET COOKIN'

1. Boil cream on low heat for about 3 minutes or until reduced to about 2 tablespoons.
2. Add chopped chocolate, return to low heat, and stir until chocolate is completely melted.
3. Whisk in the butter and vanilla extract until smooth.
4. Pour into a pyrex loaf pan and refrigerate until hard (at least one hour).
5. Remove pan from refrigerator and let stand at room temperature for 10-15 minutes.
6. Scoop out chocolate with a teaspoon and roll it into 1/2-inch balls.
7. Roll truffles in cocoa and espresso powder.
8. Place in the refrigerator or freezer up until serving time.

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