Ingredients
Method
- Prepare the espresso and allow it to cool.
- In a large bowl, combine mascarpone cheese, powdered sugar, and heavy cream.
- Add in the cooled espresso and coffee liqueur, mixing until smooth.
- Chill the mixture in the refrigerator for 30 minutes.
- Once chilled, scoop the mixture and roll into balls.
- Melt the chocolate chips in a microwave or double boiler.
- Dip the truffles into the melted chocolate and let them set.
- Dust the set truffles with cocoa powder.
- Store the truffles in the refrigerator until serving.
