Chocolate Amaretto Truffles
8 oz German chocolate squares
1/4 c Amaretto
1 ts Instant coffee powder; mix
1/2 c Unsalted butter
1 tb Vanilla
1/2 c Cocoa powder; sifted
Melt chocolate with amaretto and espresso in top of double boiler over
simmering water. Stir until smooth. Remove top of double boiler from heat.
Whisk in butter, 1 T at a time until smooth. Add vanilla. Cover and
refrigerate until firm, about 3 hours.
Scoop mixture into rough round shapes. Roll in cocoa and place in paper
cups. Store in refrigerator up to 3 days. Makes 3 dozen.
Recipe By : Julia Child
Posted to MC-Recipe Digest V1 #268
Date: Tue, 29 Oct 1996 20:14:11 -0500 (EST)