- 1 cup heavy cream
- 1 teaspoon instant espresso powder
- ½ pound semisweet chocolate, chopped
- ½ pound bittersweet chocolate, chopped
- 1 tablespoon brandy
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- In medium saucepan, heat cream and espresso powder on medium heat. Stir until mixture boils. Around 4 minutes.
- Turn heat to low, and add the semisweet and bittersweet chocolate. Stir in until melted. Add in the brandy and vanialla extract.
- Transfer to a bowl, and let refrigerate for at least 5 hours.
- Pour cocoa powder onto a flat plate. Using a small melon scoop, create truffle shapes out of chocolate mixture.
- Scoop out a ball of chocolate from the mixture, coat with cocoa powder and serve with ice cream & milk.