EASY CHOCOLATE TRUFFLES

FOR THE TRUFFLES:
3/4 pound semi-sweet chocolate*
6 tablespoons heavy (whipping) cream
1/2 teaspoon instant coffee granules
2 tablespoons dark rum**
1/2 teaspoon vanilla
1/4 teaspoon almond extract
FOR THE COATING:
1/4 cup unsweetened cocoa powder
1/4 cup confectioners sugar

FOR THE TRUFFLE MIXTURE:
Line a 8x4x3 inch loaf pan with waxed paper.

Combine chocolate, cream, and instant coffee granules in a medium sized bowl, place over simmering water in a saucepan and stir until chocolate melts and mixture is very smooth.

Stir in rum or other flavoring, vanilla and almond extract.

Spoon into lined pan and refrigerate for 1 1/2 hours or until firm.

WHEN READY TO SHAPE:
Unmold chocolate onto piece of waxed paper on a cutting board. Peel off covering waxed paper. Using a long sharp knife cut chocolate into 3/4 inch cubes. (Dip knife into hot water and wipe dry between cuts).

Refrigerate cubes for 15 minutes.

Sift together cocoa powder and sugar into large bowl. Toss chocolate cubes to coat and place on a plate.

Store in a single layer in refrigerator, covered with waxed paper for up to 5 days.

*You may also use bittersweet chocolate as well. Be sure to use a high quality baking chocolate for a smooth creamy truffle.

**You may use any flavor of liqueur that you wish in your truffles. Some ideas include Brandy, Bailey's Irish Cream, Kaluha or Grand Marnier.

Makes 32
Source: Family Circle, October 1997