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 

In a bowl, combine whipping cream, Irish cream liqueur and coffee 
liqueur. Stir in the instant-coffee crystals; set aside. 

In a heavy saucepan, melt chocolate and butter over low heat. 
Remove from heat; gradually stir in cream mixture until blended. 

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. 

Shape tablespoons of candy into balls. Roll each in cocoa powder. 
Place on a waxed-paper-lined baking sheet. Chill until firm. 

Store tightly covered in the refrigerator for up to 2 weeks. If 
you like, roll in additional cocoa powder before serving.

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