Dec 26 # 1 of 1
Makes 120 truffles
1 cup sugar
2 tablespoons instant coffee granules, processed in a food processor
2 tablespoons unsweetened cocoa powder
4 ounces unsweetened chocolate
1/2 lb unsalted butter
4 large eggs
2 cups sugar
1 cup unbleached all-purpose flour
1/8 teaspoon salt
2 teaspoons pure vanilla extract
Preheat the oven to 350°F Butter an 8x16-inch pan.
Make the coating by combining the 1 cup sugar, the powdered coffee, and the cocoa. Set aside.
In a heavy saucepan, or the microwave, melt the chocolate and butter together.
Beat the eggs until they are light and then gradually beat in the 2 cups sugar.
Stir in the chocolate mixture. Gradually add the flour, salt, and vanilla.
This mixture is not meant to be light and fluffy, just fully incorporated.
Pour the mixture into the prepared pan and bake 25 minutes.
The brownies will be slightly underdone and very moist. Allow to cool in the pan.
When cool enough to handle, cut the brownies into 1x1-inch squares.
Roll each square in the palms of your hands into balls about 1 inch in diameter.
Roll the balls in the coating mixture.
Pack in tins or plastic containers with wax paper between the layers and store in the refrigerator for up to a week.
Or place them in a single layer on a cookie sheet in the freezer until frozen, pack in containers, and store in the freezer up to 4 months.