Bitter chocolate truffles

 
                         Bitter Chocolate Truffles
 
 Recipe By     : Susan Feniger and Mary Sue Miliken
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           unsalted butter -- well softened
    1      large         egg -- well beaten
    3      ounces        unsweetened chocolate -- broken into 6
                          -- pieces
    1      tablespoon    strong coffee
                         About 1 pound confectioners sugar -- sifted
      1/2  cup           heavy cream
    1      tablespoon    vanilla extract
      1/2  cup           chocolate threads or grated chocolate
 
 In a mixing bowl, whisk the butter together with the egg until evenly
 blended. In a double boiler over gently simmering water, combine the
 chocolate and the coffee and melt, stirring occasionally.
 
 In a large mixing bowl, place about 2 1/2 cups of the confectioners sugar.
 Add the butter and egg mixture, the melted chocolate mixture, cream and
 vanilla. Stir well and, if necessary, add more sugar
  to make the mixture into a paste stiff enough to handle. Roll the paste
 quickly into little balls, using about 2 heaping teaspoons for each one.
 Roll the balls in the chocolate threads. Chill until firm, on a tray lined
 with parchment paper in the refrigerator. If desired, layer the balls with
 parchment in an airtight cookie tin and store in the refrigerator for up to
 1 week.
 
 From Too Hot Tamales Show # 6208
 
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