Recipe: Dark or White Truffles
Description: None
Ingredients: [{"text": "6 oz. semisweet premium chocolate"}, {"text": "1/4 c. heavy cream"}, {"text": "1/4 c. unsalted butter"}, {"text": "1/2 tsp. instant espresso powder"}, {"text": "Assorted coatings, such as Dutch process cocoa powder, finely chopped pistachio nuts, or crushed amaretti cookies"}]
Instructions: In 2-quart heavy, deep saucepan, over medium heat, stir chocolate, cream, butter, and espresso powder until chocolate is almost melted; remove from heat. Stir until chocolate is completely melted, and mixture is smooth.
Pour mixture into shallow glass baking dish; refrigerate until mixture is firm, about 40 minutes.
Spread 2 to 3 tablespoons coating mixture of choice in shallow dish. Divide chocolate mixture into 12 equal portions; roll into balls between lightly buttered hands. Roll balls into coating; if desired, place balls, as they are formed, into 1-inch foil candy cups. Chill at least 30 minutes before serving. Store in airtight container in refrigerator up to 2 weeks.
