Mocha-Flavored Truffles

For convenience, pick up airplane-sized bottles of peppermint Schnapps, KahlĂșa, and Frangelico, then match the coatings with the liqueurs.

Makes: 24 truffles Total time: 30 minutes + chilling

HEAT:
88oz. bittersweet bar chocolate, chopped
12 1/2cup heavy cream
44Tbsp. unsalted butter
11Tbsp. instant espresso powder
14 1/4tsp. table salt
11Tbsp. either peppermint Schnapps, KahlĂșa, or Frangelico liqueur
ROLL IN:
Crushed peppermint candies, unsweetened cocoa powder, or chopped hazelnuts

Heat chocolate, cream, butter, espresso powder, and salt in a double boiler set over simmering water until chocolate and butter are melted and smooth, 5 minutes.

Off heat, stir in choice of liqueur. Pour chocolate mixture into a pie plate. Cover with plastic wrap and chill until firm, at least 1 hour.

Scoop cold chocolate mixture into 1-inch truffles using a melon baller; form into balls with your hands.

Roll truffles in coating, pressing to adhere; transfer to mini liners or parchment-lined baking sheets.

Chill truffles for up to a week, or freeze for up to a month. Bring truffles to room temperature before serving.

Nutrition Information
Per truffle: 84 cal; 8g total fat (4g sat); 12mg chol; 27mg sodium; 5g carb; 1g fiber; 1g protein