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Title: Chocolate Espresso Balls
3 T unsweetened cocoa powder
3/4 C confectioners' sugar
1/2 T instant espresso
3 1/2 oz. bittersweet baking chocolate, grated
1 C walnuts, almonds, or hazelnuts, finely chopped
1 T margarine
1 T water
Sprinkle a small plate with the cocoa and set aside.
In a medium bowl, mix the sugar and espresso powder until thoroughly combined. Add the chocolate, nuts, margarine, and water. Mix until thoroughly combined, adding additional water as necessary to help the mixture hold together.
Roll the mix into 1-inch balls and roll gently in the cocoa. Refrigerate a minimum of one hour. Serve chilled.
From Vegan Italiano
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These are very yummy and rich, and quite simple to make. I think the rolling in cocoa bit at the end is to make them look all pretty, like truffles, but the powder doesn't adhere well and just makes a mess, so to impress folks, better to sprinkle rather than roll.
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