Cuisinart recipes, Cuisinart recipes SaleCanada Inc,


Makes about 18 truffles


  • ½ cup heavy cream
  • 2 teaspoons instant espresso powder
  • 8 ounces good quality bittersweet or semisweet chocolate, broken into ½-inch pieces
  • 1 tablespoon coffee-flavored liqueur, optional
  • 1 tablespoon pure vanilla extract
  • ½ cup unsweetened, Dutch-process cocoa


Nutritional information per truffle: Calories 99 (63% from fat) • carb. 8g • pro. 1g • fat 8g • sat. fat 4g • Col. 9mg • sod. 0mg • calc. 0mg • fiber 1g

Vegetarian • Gluten Free


  1. Insert Stirring Paddle. Add ½ cup heavy cream, 8 ounces bittersweet chocolate, and 2 teaspoons instant espresso powder to the work bowl.
    2. Secure the Cooking Lid. The cooking time is set for 10 minutes at 110°F on Speed 6. With two minutes left, add 1 tablespoon each vanilla and coffee liqueur.
    3. Transfer to a bowl and cover directly with plastic wrap.
    4. Refrigerate for about 2 hours or until firm to scoop.
    5. Using a small scoop, make 18 balls. Roll in hands to create a round shape.
    6. Dip balls into ½ cup unsweetened cocoa to coat.

Leave a comment

All comments are moderated before being published