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Member since 2014

Serves Makes one dozen truffles | Prep Time | Cook Time


12 ounces good quality chocolate
¾ cup heavy cream
2 teaspoons instant coffee
2 tablespoons Kahlua
24 candy coffee beans
8 ounces good quality chocolate for dipping

Shred 12 ounces chocolate in food processor. Place chocolate in ovenproof bowl. Place in warm 175 degrees oven for 10 minutes. Stir and let remain in oven until melted.

Heat heavy cream in top of double boiler until cream is bubbling steadily. Add 2 teaspoons instant coffee. Gradually pour coffee cream into melted chocolate. Beat with spoon until dark and shiny. Return chocolate coffee mixture to double boiler. Cook over boiling water, stirring constantly for 15 minutes. Add 2 tablespoons Kahlua. Cook and stir 10 minutes more. Remove mixture from heat. Cool 5 minutes. Spread quickly into a buttered 8-inch square pan. Chill until firm. Take a spoonful out and flatten it in your hands. Place one candy coffee bean in center. Enclose candy bean with a truffle. Refrigerate.

Shred remaining 8 ounces of chocolate in food processor. Melt as described for 12 ounces chocolate. Cool chocolate to room temperature. Dip each chocolate truffle in chocolate. Place one candy coffee bean on top. Place on tray lined with waxed paper. . Refrigerate. Serve and enjoy!

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