Forepaugh's Truffles
Served at Forepaugh's Restaurant in Saint Paul, Minnesota.
Servings: 40 truffles
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Ingredients
- 1½ pounds semisweet chocolate
- 1 cup heavy cream
- ¾ cup Irish cream liqueur (Bailey's)
- ¼ coffee liqueur (Kahlua)
- 1 tablespoon instant 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.
- Store in refrigerator.
