Ingredients:
- 8 ounces sweet chocolate
- ¼ cup amaretto liqueur
- 2 tablespoons strong coffee
- 1 stick (4 ounces) unsalted butter, softened
- 1 tablespoon vanilla extract
- ¾ cup pulverized amaretti cookies
- For Rolling:
- ½ cup powdered cocoa
- ½ cup instant coffee powder (grind the granules into a fine powder using a blender)
Instructions:
Melt the chocolate together with the amaretto and coffee in a heatproof bowl over simmering water (or carefully in the microwave). Stir until smooth.
Whisk the softened butter into the melted chocolate, one tablespoon at a time, until fully incorporated. Stir in the vanilla extract.
Fold in the pulverized amaretti cookies until the mixture is well combined. Cools until fairly firm.
Using a teaspoon, scoop out small portions of the chocolate mixture. Quickly roll each portion into a rough, rock-like truffle shape. Roll each truffle in the cocoa and coffee powder mixture, then place in a paper candy cup.