2/3 cup heavy cream
2 tbsp coffee liqueur
6-oz semisweet chocolate
8-oz bittersweet chocolate
2/3 cup powdered sugar
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
Line a an 8-inch square pan with nonstick aluminum foil (hanging over on two opposite sides);set aside.
Line a large baking sheet with wax paper; set aside.
Heat the cream and coffee liqueur just to a simmer.
Add the chocolates, powdered sugar, and salt to a food processor; whirl 1 to 2 minutes until chocolates are ground. While the processor is running, add the cream mixture in a slow, thin stream; process until smooth. Pour mixture into the foil lined pan and refrigerate for 1 1/2 hours.
Remove chilled chocolate from the refrigerator and lift from the pan using the foil. Cut into 36 pieces. Shape the pieces into balls and place on the wax paper lined baking sheet. Chill 15 minutes.
Reroll the truffles to smooth out any rough spots, if needed.
Sift the cocoa powder into a bowl and the 1/2 cup powdered sugar into another bowl. Add half the truffles, a few at a time, to one bowl and half , a few at a time, to the other bowl. Toss truffles in mixtures to coat. Transfer each truffle to a small candy-size paper or foil cup.
May be stored in an airtight container for up to 1 month.
I have had this recipe for awhile but I believe it was originally a Family Circle recipe.