Indulge in these rich and creamy chocolate truffles, enhanced with a hint of coffee liqueur and a crunchy walnut coating.
Chop the chocolate into small pieces using a food processor.
Ensure the chocolate is evenly chopped for smooth melting.
Heat the cream and butter in a microwave-safe bowl until the butter melts and the cream begins to boil.
Use short intervals in the microwave to avoid overheating.
Pour the hot cream mixture over the chopped chocolate and process until the chocolate is fully melted.
Let the hot cream sit on the chocolate for a minute before mixing to help it melt evenly.
Add the coffee liqueur and vodka to the melted chocolate mixture and blend until smooth.
Adjust the amount of liqueur to taste, but avoid adding too much liquid.
Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate overnight.
Ensure the mixture is well-covered to prevent it from absorbing refrigerator odors.
Shape the chilled mixture into 1-inch balls and roll them in chopped walnuts.
Use a small scoop for uniform truffle sizes.
Store the truffles in an airtight container in the refrigerator.
Label the container with the preparation date for freshness tracking.
Let the truffles stand at room temperature for 2-3 hours before serving.
Serving at room temperature enhances the truffles' creamy texture.
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