DARK OR WHITE TRUFFLES

6 ounces semisweet premium chocolate
1/4 cup heavy (whipping) cream
1/4 cup unsalted butter, room temperature
1/2 teaspoon instant espresso powder
Assorted coatings, such as Dutch process cocoa powder, finely chopped pistachio nuts, or crushed amaretti cookies

In 2-quart heavy, deep saucepan, over medium heat, stir chocolate, cream, butter, and espresso powder until chocolate is almost melted; remove from heat. Stir until chocolate is completely melted, and mixture is smooth.

Pour mixture into shallow glass baking dish; refrigerate until mixture is firm, about 40 minutes.

Spread 2 to 3 tablespoons coating mixture of choice in shallow dish.

Divide chocolate mixture into 12 equal portions; roll into balls between lightly buttered hands. Roll balls into coating; if desired, place balls, as they are formed, into 1-inch foil candy cups.

Chill at least 30 minutes before serving. Store in airtight container in refrigerator up to 2 weeks.

To make white chocolate truffles:
Substitute 6 ounces premium white chocolate and 1/4 teaspoon vanilla extract for semisweet chocolate and instant espresso powder, in recipe above. Proceed as directed.

Servings: 12
Source: Redbook magazine article: Afternoon Open House Party