Chocolate-Espresso Pound Cake Truffles
1/2 Million Dollar Pound Cake
1 (3-oz.) semisweet chocolate baking bar
3 tablespoons heavy cream
1 single-serve packet from a 0.93-oz. Package of ready-brew Colombian
medium-roast instant coffee (such as Starbuck's VIA)
1/3 cup Vanilla Buttercream Frosting
Dutch process cocoa
Preparation
Crumble half of Million Dollar Pound Cake into a large bowl. Microwave
chocolate baking bar and cream in a medium-size microwave-safe bowl at HIGH
1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second
intervals. Stir in instant coffee. Stir Vanilla Buttercream Frosting and
chocolate mixture into cake until mixture holds its shape. Shape into 1-inch
balls. Roll each truffle in cocoa 2 times.
Prettypinkbutterfly
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