Pastry Chef Lee Napoli, Anago at the Lenox Hotel in Boston, Massachusetts

Chocolate Espresso Truffles

Yield: 2 dozen truffles

• 2 sticks unsalted butter
• ¾ cup sugar
• ¾ cup espresso coffee
• 8 ounces semisweet chocolate
• 3 whole eggs
• 3 egg yolks

  Equipment:
  
  8" cake pan.
  Truffle scoop (optional)
  Preheat oven to 350 degrees. Adjust rack to center of oven.

  
  Melt butter, sugar, coffee, and chocolate in top half of double boiler set in simmering water. Place in mixer, add egg yolks and whole eggs slowly until well blended. Pour into eight-inch cake pan. Place cake pan into water bath and bake 1 hour in a 350 degree oven.

  Remove cake pan from oven, and place in the refrigerator to cool. When cooled, use truffle scoop or teaspoon to scoop truffles and roll with hands into 1/2" balls. Chill again until firm. Dip each truffle in melted chocolate of your choice or roll each truffle in cocoa. Chill and serve directly from fridge.