Fancy Coffee Cup Truffles Recipe

How to make it

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• Line the inside of 8 x 4 inch loaf pan with wax paper.
• In top of double boiler over gently simmering water, melt
• chocolate, stir occasionally. Remove from heat, stir until
• smooth. Set aside.
• STIR CHOCOLATE SMOOTHE...DO NOT BURN!!
• (Alternatively, microwave chocolate in
• medium glass or plastic bowl at medium power for 60
• seconds, stirring between heatings well, until chocolate can be stirred smoothe.)
• In small pan warm cream with the vanilla bean over low heat.
• First place cream in a glass measuring cup, then split
• vanilla bean, scrape it and add bean scrapings to cream.
• Microwave full power 60 seconds. Remove from heat and
• remove vanilla bean. Gradually stir in cream into the
• melted chocolate until smooth. Add butter, cinnamon, cocoa
• and salt. Stir until well mixed. Scrape mixture into
• prepared pan and smooth top. Cover - refrigerate. (Truffles
• can be prepared up to 3 days ahead.)
• To unmold run a thin knife around edges. Cut chocolate
• crosswise into 3/4 inch strips. DO NOT draw knife out by
• pulling toward you, pull straight up after making cut,
• holding down chocolate.
• Cut into cubes, place on baking sheet lined with waxed
• paper. (Can be frozen up to 1 week at this point.)
• Place confectioners' sugar in a bag. Add frozen chocolate
• cubes to bag in batches, shake. Place on small decorative
• plate or sugar bowl. Serve with fresh coffee and pitcher of
• warm milk.