DECADENT CHOCOLATE TRUFFLES
- 1/2 cup unsalted butter, softened
- 2 1/2 cup confectionary sugar
- 1/2 cup cocoa
- 1/4 cup heavy or whipping cream
- 1 tablespoon coffee liquer (such as Kahlua)*
- 1/2 teaspoon vanilla
- 1 cup semi-sweet chocolate chips, very finely chopped
*may substitute 1 tablespoon chocolate extract Cream butter in large bowl.
Combine confectionary sugar and cocoa.
Add alternately with cream, coffee liquer and vanilla to butter. Blend well. Chill until firm.
Shape into 1-inch balls. Roll in semi-sweet chocolate until coated. Chill until firm. Makes about 36 truffles.
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