Spicy Chocolate Truffles

• 16 ounces bittersweet chocolate or bittersweet chocolate chips
• 2/3 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 1/4 cup coffee beans, finely ground
• 2 cinnamon sticks
• 4 whole cloves
• 6 allspice berries
• 1/2 cup unsweetened cocoa powder
• Confectioners sugar, for powdering

1. Combine the chocolate, cream, butter, and coffee in the slow cooker.
2. Cover and cook on low for 40 to 60 minutes, until the chocolate melts.
3. Stir once or twice during the cooking time, just to make sure that the chocolate does not stick to the bottom or sides of the crock.
4. Whisk the mixture vigorously when it is nearly melted.
5. Pour the melted chocolate onto a plate or into a glass bowl and place in the refrigerator for between 1/2 and 1 hour, until it is hard enough to form into small balls.
6. Combine the cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind them to a coarse powder.
7. Transfer to a small bowl, add the cocoa powder, and mix thoroughly.
8. Line a baking sheet with aluminum foil.
9. Using a spoon or mini ice cream scoop, scoop out spoonfuls of the chocolate mixture and roll with your hands into balls the size of walnuts.
10. (This is a great job for kids.
11. Just have plenty of paper towels on hand!)
12. Roll the balls in the cocoa mixture and place them on the prepared baking sheet.
13. Place the truffles in the refrigerator for at least 4 hours or up to overnight.
14. Sprinkle the truffles with the confectioners sugar and allow to sit at room temperature for about 1 hour before serving.

chocolate, heavy whipping cream, unsalted butter, coffee beans, cinnamon sticks, cloves, berries, cocoa, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/spicy-chocolate-truffles-380274 (may not work)