Coffee Ganache Truffles

Directions

1. Bring heavy cream almost to a boil and pour over the chocolate in a glass bowl. Let sit for ~2 minutes.

2. Then, whisk the chocolate and cream, until smooth and the chocolate fully incorporated into the cream. Add the Damn Fine coffee liqueur.

3. Cover the bowl with plastic wrap and place in the refrigerator for 3-4 hours or overnight.

4. When you take the bowl out the fridge, use a melon baller or a tablespoon to scoop out individual truffles. Form into a ball, then roll in bowl of sweetened cocoa powder. Place truffle onto a cookie sheet that has been covered with either wax paper or parchment paper. 

5. Try not to eat them all! Or do, no one's judging here!