Microwave Spiked Truffles (With Variations)

• 6 ounces semisweet chocolate pieces
• 3 tablespoons unsalted butter (softened)
• 2 large egg yolks
• 2 tablespoons rum
• 14 cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 2 tablespoons powdered sugar
• 2 tablespoons Irish whiskey (in place of rum)
• 24 coffee beans
• 1 teaspoon instant espresso powder
• 2 tablespoons sambuca romana (in place of rum)
• 24 espresso beans

1. Place chocolate pieces in the edges of a microwavable container leaving the center free.
2. Cook on medium for 2 minutes, stir.
3. Cook 1 - 1 1/2 minutes more stirring every 30 seconds.
4. Combine softened butter, yolks, and liquor (depending on which variation) in bowl.
5. Add melted chocolate and beat with mixer until well blended , about 2 minutes.
6. Chill for 30 minutes or until set enough to roll into balls.
7. Sift cocoa and confectioners sugar in a small bowl.
8. Basic mix & Sambuca-Espresso Variation: Add in cinnamon.
9. Irish Whiskey Variation: Add in espresso powder.
10. Irish Whiskey Variation: Foll chocolate around coffee bean.
11. Sambuca-Espresso Variation: Roll chocolate around espresso bean.
12. Take 1 tbsp of chocolate mixture and roll into ball.
13. Roll it in cocoa mixture and place on cookie sheet - repeat until all chocolate mixture is used.
14. Chill until firm, store in sealed container in fridge or freezer.

chocolate, unsalted butter, egg yolks, rum, cocoa, cinnamon, powdered sugar, irish whiskey, coffee beans, espresso powder, sambuca romana, espresso beans

Taken from www.food.com/recipe/microwave-spiked-truffles-with-variations-277677 (may not work)