*  Exported from  MasterCook  *

                    WHITE CHOCOLATE-COFFEE TRUFFLES

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Candies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3/4   c            Whipping cream
  1       tb           Instant espresso or coffee
                       -powder
 14       oz           White chocolate, very finely
                       -chopped
  2       tb           Kahlua
                       Dipping chocolate:
  1       lb           White chocolate, very finely
                       -chopped
  2       ts           Vegetable oil
  3       tb           Chocolate-covered coffee
                       -beans, very finely chopped

 1. To make the truffles: In a medium saucepan, bring
 the cream and espresso powder to a boil.  pour over
 the chocolate and whisk until completely melted.
 whisk in the Kahlua. Refrigerate until completely
 chilled and firm.

 2. With a tsp, place pieces of the chocolate onto a
 foil-lined baking sheet.  Refrigerate to firm; roll
 into balls and refrigerate again for about 30 minutes.

 3. To prepare the dipping chocolate: In the top of a
 double boiler set over hot water, place the chocolate
 and oil. stir until almost melted. Remove the top of
 the double boiler from the heat and stir until the
 chocolate has completely melted.  continue to stir
 until the chocolate has cooled and reaches a
 temperature of 90 degrees.

 4. Prepare 2 baking sheets by lining with aluminum
 foil.  Dip each candy center in the melted chocolate,
 shake off the excess and place on the baking sheet.
 When you have dipped a row of candies, top each with a
 little of the chocolate- covered coffee bean.  Before
 each dipping, stir the chocolate vigorously with your
 fingers.  If the centers become too soft, chill for
 about 30 minutes.

 5. Let the candies set for about 2 hours before
 storing in refrigeration. If the centers start to come
 through the bottoms of the chocolates, as often
 happens with soft mixtures, dip the bottoms again in
 melted and cooled chocolate.

 Source:  Seattle Times Kitchen



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