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*7 oz semisweet baking chocolate
*1 oz unsweetened baking chocolate
*4 Tb bourbon whiskey or dark Jamaica rum
* Tb strong coffee
*1 stick unsalted butter, cut into 1-inch pieces
*6 oz best-quality gingersnaps (to make 3/4 cup pulverized)
*1/2 cup unsweetened cocoa powder
*1/4 cup powdered instant coffee
*Paper or foil candy cups

Bourbon-soaked Chocolate Truffles
From Julia's Delicious Little Dinners by Julia Child
Page 16

Made by Mary
For 12-18 pieces



The mixture
Break up the two chocolates and place in a small saucepan with the bourbon or rum and the liquid coffee.  Cover, set chocolate pan in a larger pan of boiling water, and turn off the heat under it.  When chocolate is melted and smooth, in 5 minutes or so, beat in the butter piece by piece (a portable electric mixer is useful here), then the pulverized gingersnaps.  Chill for several hours.
Forming the truffles
Mix the cocoa powder with the powdered coffee and spread on a plate.  With a soup spoon or teaspoon, depending on the size you wish, dig out gobs of the chocolate mixture and form into rough, roundish, rocklike, trufflelike shapes.  Roll in the cocoa and coffee powder, and place in candy or cookie cups.  Refrigerate in a covered container until serving time.  (Truffles may be kept under refrigeration for several weeks or frozen).