Remember a few days ago when I told you that I'd post the recipe for those amazing truffles I brought to the holiday party at work? Here you go!
2-12 oz packages semisweet chocolate chips (I used Ghirardelli's Natural) 1 - 8 oz tub mascarpone cheese, softened 2 Tbs instant coffee dissolved in 1 tsp hot water Unsweetened cocoa powder for rolling truffles
Step 1: Using a double boiler (which I happened to get one for Christmas this year!!) melt the chocolate.
Step 2: Keep the chocolate on the stove and mix in both the mascarpone cheese and dissolved instant coffee. You may have to whisk vigorously to incorporate the cheese without lumps.
Step 3: Pour chocolate mixture into a 9x9 baking dish and let cool for several hours. I left mine (covered) overnight.
Step 4: Scoop the chocolate into small (1in or less) balls and roll them around in your hand to get them spherical. Lay on a parchment lined tray and chill for 1-2hrs.
Step 5: Roll the truffles in cocoa powder to coat. *note - you can also use melted chocolate bark to dip the truffles in* I had to shake some cocoa powder off because it coated the truffles too heavily, but aside from that they were perfect and incredibly easy to make. Enjoy!
Original recipe found at Sprinkle Bakes