Coffee Ganache Truffles
- 10 ounces semi-sweet or dark chocolate
- 1/3 cup heavy cream
- 1 1/2 tablespoons Damn Fine Coffee Liqueur
- Sweetened Cocoa Powder
Bring heavy cream almost to a boil and pour over the chocolate in a glass bowl. Let sit for ~2 minutes. Then, whisk the chocolate and cream, until smooth and the chocolate fully incorporated into the cream. Add the Damn Fine coffee liqueur. Cover the bowl with plastic wrap and place in the refrigerator for 3-4 hours. After about 3 to 4 hours, or even overnight, use a melon baller or a tablespoon to scoop out individual truffles. Form ball in hand, 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.