About this recipe: These truffles are packed full of chocolatey goodness. They are made by forming balls from a mixture of double cream, butter, chocolate and instant espresso powder. These are great for an after dinner treat or as a food gift.
I forgot to add a step! After it is taken off the stove, it needs to cool in the fridge/freezer until it is just hard enough to scoop out with a small cookie scoop. It should still be "sticky" enough for your choice of coating to adhere to the truffle. *UPDATE* Someone reviewed it who said they couldn't get the right consistency while in the fridge. I will add that you HAVE to stir it a couple times while it's in there. So sorry I didn't put that at first, and I hope no one else will have problems with it. - 01 May 2010 (Review from Allrecipes US | Canada)
Wonderful recipe! I didn't add the optional espresso powder as I felt it would be too strong for my taste. also the type of baking chocolate was not specified...there is more than one kind, I went with the normal unsweetened and it turned out amazing! also...after cooling for a while in fridge I scooped out approximately the amount for each ball and let them cool in fridge on baking sheet...then took it out a bit later to shape them more. This seemed to work better since otherwise you would need to let them cool for several hours. - 05 Oct 2010 (Review from Allrecipes US | Canada)
Simply YUMMY! I don't bother rolling it into a ball, just pour it into an aluminum pan 1" deep and cut into bite size squares. - 13 Dec 2010 (Review from Allrecipes US | Canada)