Chocolate Espresso Sambuca Truffles


  • 4 tablespoons unsalted butter
  • 1 tablespoon instant espresso powder
  • ¼ cup heavy cream
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon water
  • 12 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 2 tablespoons Sambuca or other anise liqueur

In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm. Form rounde...

View full recipe at Epicurious


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