¼cupplus 1 tablespoon (75 ml) Irish cream,, room temperature
1tablespoonplus 1 teaspoon espresso powder
Pinchof salt
½cup(50 g) cocoa powder for dusting, (unsweetened or sweetened works)
Instructions
In a double boiler (or a makeshift double boiler) over very low heat, melt together the semisweet chocolate, milk chocolate and Irish cream. Once most of the chocolate is melted, turn off the heat and add in the espresso and a pinch of salt. Stir until all the chocolate chips are melted and espresso is incorporated.
Immediately transfer the mixture to a medium bowl and cover directly with plastic wrap (the plastic wrap should touch the chocolate). Place the bowl in the fridge and refrigerate for an hour or up to 24 hours.
When the mixture is cool and firm, scoop about a tablespoon of chocolate mixture and roll between your hands to form a one-inch ball (I like to use a small cookie scoop for this). Roll the ball around in the cocoa powder until coated and place on a plate. Repeat until no more mixture remains. Store in an airtight container at room temperature.
Notes
Store espresso truffles in an airtight container in the refrigerator for up to 10 days. They may be served at room temperature.Freeze espresso truffles in an airtight container with parchment paper between layers to prevent the truffles from sticking. Freeze for up to 3 months. Defrost in the refrigerator before serving.Microwave instructions: Place milk chocolate, dark chocolate and Irish cream in a microwave safe bowl. Heat on 50% power level for 1 1/2 to 2 1/2 minutes, stopping to stir chocolate every 20 seconds. Microwave until smooth.