Stir first 3 ingredients in double boiler over simmering water until smooth. Remove from over water. Whisk in coffee liquor.
Cool 15 minutes. Freeze until firm, about 2 hours.
Line a baking sheet with parchment paper. Place cocoa powder on a plate. Use a small ice cream scoop to portion chocolate mixture onto prepared sheet, forming 1-inch mounds. Dust your hands with cocoa powder; roll chocolate truffles between your palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet.
Cover with foil; chill truffles until firm, at least 2 hours. Let stand at room temperature until slightly softened before serving.
Truffles can be made in advance and frozen until needed. Return to room temperature before serving.
Ingredients
Directions
Stir first 3 ingredients in double boiler over simmering water until smooth. Remove from over water. Whisk in coffee liquor.
Cool 15 minutes. Freeze until firm, about 2 hours.
Line a baking sheet with parchment paper. Place cocoa powder on a plate. Use a small ice cream scoop to portion chocolate mixture onto prepared sheet, forming 1-inch mounds. Dust your hands with cocoa powder; roll chocolate truffles between your palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet.
Cover with foil; chill truffles until firm, at least 2 hours. Let stand at room temperature until slightly softened before serving.
Truffles can be made in advance and frozen until needed. Return to room temperature before serving.