Preparing this recipe is as fun as child's play. Imagine being able to whisk whipped cream, and butter, and cacao and chocolate chips, and then with your hands or a scoop fashion them into balls. Like a child you'll be tempted to lick your finger, or steal and pop a chocolate chip or two in your mouth -- but if you muster enough patience, like a good kid you'll be rewarded with a richly rewarding chocolate coffee dessert.
- Serves 14-18, depending on size
- Heat whipped cream, butter, coffee, and cacao in a saucepan over medium-high heat. Meanwhile, pour the chocolate chips into a large bowl and set aside.
- Right before the heated mixture starts to boil, remove from heat and pour over the chocolate chips; allow one minute for the chocolate to begin to melt, and then use a whisk to stir the chocolate and whipping cream mixture together. This will take a bit longer than expected, but keep stirring and everything will start to become creamy and smooth.
- Once the mixture has cooled, place the bowl in the refrigerator for at least 2 hours, allowing time for the chocolate to become firm.
- Make the truffles by using a melon baller or spoon to scoop the mixture out and form them into balls, placing them on a parchment-lined baking sheet. Once all truffles are formed, place the baking sheet in the refrigerator for 20 minutes.
- Last, coat the truffles in additional cacao powder.