messy but good
Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large saucepan, stirring to blend. When bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8 to 10 minutes. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 minutes, then cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 week. Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1 inch in diameter. Place the balls on a parchment-lined baking sheet. Refrigerate for 15 minutes. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.
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Serving Size: 1 Dozen (182g) | ||
Recipe Makes: 4 Dozen | ||
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Calories: 717 | ||
Calories from Fat: 383 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 13.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.6mg | 2 % | |
Potassium 1300.8mg | 34 % | |
Total Carbohydrate 109.8g | 32 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 84.6g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 717
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