Serving Size : 30
8 ounces premium bittersweet chocolate, broken into 2 inch pcs.
1/4 cup whipping cream
2 tablespoons butter
3-1/2 tablespoons coffee-flavored liqueur
1-1/2 tablespoons vodka
1 cup chopped toasted walnuts
Place chocolate in food processor; process until chocolate is chopped.
Combine cream and butter in 1 cup glass measuring cup. Microwave at HIGH 1-1/2 minutes or until butter is melted and cream begins to boil.
With food processor running, pour hot cream mixture through food tube; process until chocolate melts.
Add liqueur and vodka; process until blended. Pour chocolate mixture into medium bowl; cover with plastic wrap and refrigerate overnight.
Shape chocolate mixture into 1 inch balls. Roll in walnuts.
Store in airtight container in refrigerator. Let stand sat room temperature 2-3 hours before serving.
Makes about 2-1/2 dozen truffles.
Brandy Truffles:
Add 3-1/2 tablespoons brandy to chocolate mixture in step 4 in place of coffee-flavored liqueur and vodka. Roll truffles in 1 cup powdered sugar in place of the walnuts.
Hazelnut Truffles:
Add 3-1/2 tablespoons hazelnut-flavored liqueur and 1-1/2 tablespoons gold tequila to chocolate mixture in Step 4 in place of coffee-flavored liqueur and vodka. Roll truffles in 1 cup chopped hazelnuts in place of the walnuts.