Mayan Truffles
Mayan Truffles recipe
Yield
24 servingsPrep
15 minCook
10 minReady
2 hrsLow Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whipped cream
|
|
| 1 | teaspoon |
instant coffee
|
|
| 6 | ounces |
chocolate pieces
semi-sweet |
* |
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| ⅛ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| ¼ | cup |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whipped cream
|
|
| 5 | ml |
instant coffee
|
|
| 173.4 | ml/g |
chocolate pieces
semi-sweet |
* |
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 59 | ml |
cocoa powder
|
|
Directions
Bring cream to the boiling point in a medium saucepan.
Remove from heat and add 12 ounces chocolate chips and instant coffee, cover.
Allow to sit 10 minutes. Remove lid and stir. Add coffee liqueur.
Allow mixture to cool 2 hours in the refrigerator. Shape into small balls on wax paper-lined trays and place in freezer.
Melt remaining chocolate and allow to cool slightly.
Dip balls in the chocolate and roll in the cocoa.
Store in the refrigerator.
