6 oz German Sweet Chocolate, broken into pieces
1/3 cup Unsalted Butter
2 tsp Instant Coffee Powder
3 tbsp Kahlua
1 Egg Yolk
1 cup Sifted Icing Sugar
2/3 cup Dark Chocolate Sprinkles
Place chocolate, butter and coffee powder in top of double boiler over simmering water. Heat, stirring often, until chocolate and butter melt. Remove from heat. Let cool for 5 minutes. Stir in 2 tbsp (25 mL) Kahlua and egg yolk. Slowly blend in icing sugar. Chill for 1 hour or until form enough to handle.
Roll into ½-inch (1cm) balls. (Be sure your hands are cool.) Dip balls into remaining 1 tbsp (15 mL) Kahlua and then into chocolate sprinkles. Store in airtight container in refrigerator. Makes about 3 dozen truffles.
Directions to include with gift: Store in refrigerator
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