For convenience, pick up airplane-sized bottles of peppermint Schnapps, Kahlúa, and Frangelico, then match the coatings with the liqueurs.
Makes: 24 truffles Total time: 30 minutes + chilling
|8||8oz. bittersweet bar chocolate, chopped|
|1⁄2||1/2cup heavy cream|
|4||4Tbsp. unsalted butter|
|1||1Tbsp. instant espresso powder|
|1⁄4||1/4tsp. table salt|
|1||1Tbsp. either peppermint Schnapps, Kahlúa, or Frangelico liqueur|
|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.
Per truffle: 84 cal; 8g total fat (4g sat); 12mg chol; 27mg sodium; 5g carb; 1g fiber; 1g protein