| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Desserts |
36 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Bittersweet or semisweet chocolate, chopped |
| 1 |
c |
Heavy cream |
| 3 |
tb |
Unsalted butter, softened |
| 1/2 |
c |
Strong coffee, freshly brewed |
| 1/4 |
c |
Cocoa |
| 2 |
tb |
Finely ground coffee |
INSTRUCTIONS
Melt chocolate in a double boiler. Heat on low. Stir occasionally until
chocolate melts. At the same time, bring the heavy cream to a boil. Remove
from stove and mix the melted chocolate and cream. Whisk in butter and
brewed coffee. Stir thoroughly. Place mixture into a 10" by 7" or a 9" by
9" pan lined with waxed paper. Chill for 2 to 3 hours or until firm to the
touch.
When the chocolate mixture is chilled, sift the cocoa with the finely
ground coffee on 16" waxed paper. Lift the chilled mixture from the pan,
cut into squares and roll in the cocoa-coffee mixture. Serve immediatley or
store in refrigerator.
Posted to MC-Recipe Digest V1 #327
Recipe by: Krups
From: Diane Lamere <dlamere@plantnet.com>
Date: Mon, 02 Dec 1996 21:38:46 -0800
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