Served at Forepaugh's Restaurant in Saint Paul, Minnesota.
Course Dessert
Servings 40truffles
Ingredients
1½poundssemisweet chocolate
1cupheavy cream
¾cupIrish cream liqueur (Bailey's)
¼coffee liqueur (Kahlua)
1tablespooninstant coffee powder
unsweetened cocoa powder
Instructions
In a heat-proof bowl, melt chocolate over simmering water. Stir occasionally.
In a separate bowl, combine heavy cream, Irish cream liqueur, and coffee liqueur; dissolve instant coffee powder in the liquid. Set aside.
Once the chocolate is melted but still over the simmering water, carefully and slowly add the liquid mixture to the chocolate. When combined, put the mixture in an airtight plastic container and refrigerate overnight.
When the chocolate mixture is thoroughly chilled, spoon into about one tablespoon balls and roll each in cocoa powder.