5 ounces White Chocolate chips
1/4 cup Mascarpone Cheese
2 tbs Kahlua
1 tsp Espresso Powder
1/2 vanilla bean paste (optional)
Pinch of salt
Dark Chocolate grated
1/4 teaspoon Cocoa Powder
It makes 10 -15 truffles.
Over medium heat, melt white chocolate in double boiler. Once melted, set aside to cool until warm.
In a small cup, dissolve 1/2 tsp of espresso in the Kahlua. Set aside.
Add remaining 1/2 tsp. of espresso, mix to combine.
To the chocolate, whisk in the mascarpone.
Pour espresso and Kahlua mixture, vanilla and pinch of salt to combine.
Pour in to small container and refrigerate.
The following day, on a flat surface grate dark chocolate block and toss shavings with cocoa powder. Remove ganache from refrigerator, and scoop balls with a round spoon. One at a time roll into a ball using your hands, then roll the truffle in the shaved chocolate/cocoa until covered. Keep refrigerated.
Enjoy this deliciousness!!!