1/2 lbs bittersweet or dark (or mixture) chocolate (chocolate chips or baking chocolate or a mix of both)
1/2 C heavy cream
1 TBSP Chambord
1/2 TBSP coffee
Pinch of salt
Cocoa powder or sprinkles for coating truffles
Heat up the cream until almost boiling point in a pot on a stovetop or in a microwave. Chop the chocolate into small pieces (no need to cut chocolate chips, if using). Once the cream is hot, add in the chocolate, Chambord, salt and coffee. Stir until the chocolate is melted and the mixture is smooth. Leave the chocolate mixture at room temperature for an hour to cool and thicken up.
With 2 small spoons, portion out the chocolate mixture into truffle-size portions and place them on a parchment paper lined plate or baking sheet. Place in a refrigerator for 30 mins until the chocolate solidifies. Working with one chocolate serving at a time, roll into a ball between your hands and then roll in the cocoa powder or sprinkles to coat the truffle. Repeat with all of the truffles.
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