Title: Mayan Truffles
Categories: Alcohol Dessert
Yield: 6 Servings
| 1 | c | Whipping cream |
| 1 | ts | Instant coffee |
| 6 | oz | Semi-sweet chocolate pieces |
| 12 | oz | Semi-sweet chocolate chips |
| 1/8 | c | Coffee liqueur |
| 1/4 | c | Cocoa |
| 1 | | Ea |
Bring cream to the boiling point in a medium saucepan. Remove from heat
and add 12 ounces chocolate chips and instant coffee, cover. Allow to sit
10 minutes. Remove lid and stir. Add coffee liqueur. Allow mixture to cool
2 hours in the refrigerator. Shape into small balls 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.