Truffles Dutournier (Dutourniers Tryffel) recipe

Source: All Good Things of Winter - Anna Bergenstrom

Makes approximately 30 truffles.

200 g (7 ounces) dark chocolate
2 tablespoons butter
2 tablespoons strong, brewed coffee or 2 teaspoons instant
    coffee powder diluted in 2 tablespoons hot water
1 1/2 dl (3/4 cup) sifted powdered sugar
1 tablespoon creme fraiche or sour cream
1 to 3 teaspoons Armagnac, brandy or liqueur (optional)
Approximately 1 dl (1/2 cup) sifted cocoa powder or almonds
Wooden picks
100 g (3 1/2 ounces) white or dark chocolate for decoration

Melt the first amount of chocolate with the butter in a deep plate with walls, placed on top of a small saucepan with boiling water. Mix in creme fraiche or sour cream, coffee, powdered sugar and optional alcohol. Stir well and put in the refrigerator for at least 20 - 30 minutes, sometimes even longer) until the batter is slightly thickened and manageable.

Drop or roll out the batter to small, round balls. Transfer to a tray dressed with baking paper and put a wooden pick in each ball. Put the tray in the refrigerator for about 2 hours.

Melt the decoration chocolate and brush each ball with a layer of melted chocolate (use the wooden picks as "handles"). Sift over cocoa powder in a rather thick layer, or sprinkle with chopped almonds, or why not both? Let set completely after having removed the wooden picks.

Put the delicious truffles in a box with a tight lid and keep them in the fridge. Enjoy!