Tiramisu Truffles

  1. Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water. As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
  2. Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted. Cool to room temperature.
  3. When the ganache is tepid, stir in the rum and coffee liqueur.
  4. Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
  5. Using a vegetable peeler, shave the milk chocolate into small curls. Place in a small bowl and keep chilled.
  6. When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls. Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
  7. Keep chilled; bring to room temperature before serving.

milk chocolate, heavy cream, mascarpone cheese, rum, coffee liqueur, coating, milk chocolate

Taken from www.food.com/recipe/tiramisu-truffles-124012 (may not work)

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