Espresso Truffles
12 ounces bittersweet chocolate (not unsweetened), chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces
2 ounces of heavy cream
2 ounces strong brewed, espresso coffee
2 tablespoons anisette liqueur
6 ounces of biscotti cookies, crumbled into a fine crumb
Melt chocolate and butter with cream and espresso in a glass (or metal) bowl placed over a pot of barely boiling water. Stir until smooth. Remove bowl and stir in anisette. Place plastic wrap onto chocolate mixture and chill for 2 ½ hours, or until firm.
Form rounded tablespoons of mixture into balls and roll into biscotti crumbs.
Larry’s tips: An ice cream scooper (tablespoon size) with a built in scraper speeds up the portioning procedure. If the mixture is too dry to adhere to biscotti crumbs, you can moisten fingers with a bit of water while shaping. The truffles don’t have to be perfectly rounded. If you want to omit the liqueur, just substitute it with one more ounce of cream.
If you have self-control, truffles will last two weeks in airtight container in refrigerator.
Makes about 24 truffles