INGREDIENTS

INSTRUCTIONS

1. Line a 8 X 4 X 3 inch loaf pan with waxed paper.
2. Combine chocolate, cream, and instant coffee in a medium sized bowl,
place over simmering water in a saucepan and stir until chocolate melts and
mixture is very smooth.
3. Stir in rum or other flavouring, vanilla and almond extract.
4. Spoon into lined pan and refrigerate for 1 1/2 hours or until firm.
5. Unmold chocolate onto piece of waxed paper on a cutting borad. Peel off
covering waxed paper. Using a long sharp knife cut chocolate into 3/4 inch
cubes. (Dip knife into hot water and wipe dry between cuts).
6. Refrigerate cubes for 15 minutes.
7. Sift together cocoa powder and sugar into large bowl. Toss chocolate
cubes to coat and place on a plate. Store in a single layer in
refrigerator, covered with waxed paper for up to 5 days.
Notes: * You may also use bitter sweet chocolate as well. Be sure to use a
high quality baking chocolate for a smooth creamy truffle. * You may use
any flavour of liquer that you wish in your truffles. Some ideas include
Brandy, Bailey's Irish Cream, Kaluha or Grand Marnier.
Recipe by: Family Cricle - October 1997
Posted to recipelu-digest Volume 01 Number 395 by RecipeLu
<recipelu@geocities.com> on Dec 22, 1997

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