Chocolate Christmas Truffles
1/2 cup whipping cream
1/4 cup Irish cream liqueur
2 tablespoons coffee liqueur
1−1/2 teaspoons instant−coffee crystals
1 12−ounce package semisweet chocolate pieces
1/4 cup butter
Sifted cocoa powder
1. In a bowl, combine whipping cream, Irish cream liqueur and coffee
liqueur. Stir in the instant−coffee crystals; set aside.
2. In a heavy saucepan, melt chocolate and butter over low heat. Remove from
heat; gradually stir in cream mixture until blended.
3. Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours
or until completely cool and smooth, stirring occasionally. Mixture will be
slightly sticky.
4. Shape tablespoons of candy into balls. Roll each in cocoa powder. Place
on a waxed−paper−lined baking sheet. Chill until firm.
5. Store tightly covered in the refrigerator for up to 2 weeks. If you like,
roll in additional cocoa powder before serving.