Jaime  Feb 11 2007 - 8:19pm  Deserts   

Servings:
48 truffles
Preparation Time:
6 hours
Ingredients

• 1/2 lb semi-sweet chocolate
• 1/2 lb good quality bittersweet chocolate, coarsely chopped
• 1 cup heavy whipping cream
• 1 tbs. instant coffee powder
• 2 tbs. coffee liqueur
• 1 tsp. vanilla extract
• unsweetened cocoa

Cooking Instructions
Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large sauce pan, stirring to blend. when bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8-10 min. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 min, then cover and refrigerate until firm (4 hours). Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1" in diameter. Place the balls on a parchment lined baking sheet. Refrigerate for 15 min. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.
Source:
Real Simple Magazine
Notes
I actually made these and they are WONDERFUL!! Not too hard either.