Dark Chocolate Cinnamon Mocha Truffles
8 oz. semi or bittersweet chocolate, cut up into small pieces
1/2 c. heavy cream
2 T. butter, unsalted
1 tsp. espresso powder
1/2 tsp. cinnamon
2T. coffee liqueur (optional) such as Kahlua, Tia Maria. Illy, etc.
cocoa powder for coating
Place cut up chocolate in a bowl. Heat cream and butter to almost boiling.
Remove from the heat and stir in espresso powder, cinnamon and liqueur.
Pour over the chocolate pieces and let sit for five minutes.
Stir until smooth and glossy. Place bowl, uncovered, in refrigerator for about an hour or until chocolate is completely set. Using a small scoop or a tablespoon form mixture into 1″ balls (Wear latex gloves – it’s messy). Place the balls back in the fridge for ten minutes to set up a little bit after handling.
Roll in cocoa and reform into perfect little truffle balls. Serve.
Makes 20-24 truffles
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