Add to my passover recipe box
½ pound imported dark bittersweet chocolate
3 tablespoons unsalted butter or margarine
2 egg yolks
2 tablespoons coffee
2 tablespoons rum
Cocoa powder
Melt the chocolate with the butter or margarine in a double boiler. While hot, but with the heat off, add the egg yolks, coffee, and rum. Stir constantly until the mixture cools down.
Let sit for 2 to 3 hours in the refrigerator.
When firm, roll into small balls the size of a large marble and then dip in cocoa powder.
Refrigerate, covered, on to two days before serving.
Yield : about 2 dozen truffles (D) or (P)
2 questions- is the coffee brewed or the powder and what can you substitute for the rum? I can’t find any kosher for pesach thanks!
I use brewed coffee. You can use instant coffee dissolved in water so just take 2 teaspoons instant coffee granules and mix it with 6 ounces of hot water. Use 2 tablespoons in the recipe and drink the rest 🙂
You can omit the rum or substitute it with any liqueour of your choice that is kosher for passover or use a fruit jelly, like raspberry or orange for a little fruit flavor in the chocolate.