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Mocha Truffles

makes about 6 dozen truffles

This microwave candy -- a French chocolate creation named for its resemblance to the earthy truffle -- is a delight to give and to serve.

This recipe is part of the Barbara Kafka Dessert Anthology.


1 cup heavy cream
3 tablespoons granulated sugar
4 tablespoons unsalted butter, cut in 1/2-inch pieces
10 ounces semisweet chocolate (best quality possible), grated
3 tablespoons coffee liqueur
1/2 cup unsweetened cocoa powder
2 tablespoons confectioner's sugar
1 1/2 teaspoons instant espresso powder


prep: 15 minutes
total: 45 minutes


4-cup glass measure
metal bowl
wax paper
baking sheet
1-inch melon baller


1. Place cream, sugar and butter in a 4-cup glass measure. Cook, uncovered, at 100 percent power in a high power oven for 2 minutes 30 seconds. (If using a conventional stovetop, cook over medium-high heat for 4 minutes.)

2. Remove from oven. Add chocolate and stir until melted and mixture is smooth. Stir in liqueur. Transfer mixture to a metal bowl. Chill until very firm.

3. Sift remaining ingredients onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper. Rinse a 1-inch melon baller in hot water. Scoop out one truffle, using the tip of a small knife to help release it if necessary.

4. Drop the truffle into the cocoa mixture. Coat it with the mixture, touching it as little as possible. Transfer to baking sheet. Repeat with remaining chocolate, rinsing melon baller with hot water each time. If chocolate becomes too soft, chill until firm before continuing.

5. Chill truffles until firm. Sprinkle with remaining cocoa mixture. Store in layers separated with wax paper, tightly covered and refrigerated.

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