Title: Cafe au lait truffle
 Categories: None
      Yield: 1 Servings
 
      4 oz Milk chocolate
      4 oz White Chocolate
      2 tb Unsalted Butter; (room
           -temperature)
      1 c  Whipping cream
      1 tb Instant coffee
      1 lb White or Milk Chocolate for
           -dipping
      1 tb Cocoa for decoration
 
  I was sending these to Virginia and thought maybe someone else on the
  list might enjoy seeing them, too. These truffles all come from the
  wonderful little book by Pam Williams and Rita Morin, "Oh Truffles by
  Au Chocolat." There is every imaginable type of delicious truffle - I
  really can't do it justice in the few recipes I've chosen to enter
  below.
  
  I have made all of the following and they are simple to make, look
  like you paid a fortune for them and are usually inhaled by the lucky
  recipient (that is if the candy maker doesn't make fast work of them
  first!).
  
  Scald cream in heavy saucepan. Remove from heat and let cool to room
  temperature. Strain through sieve.
  
  Add instant coffee to scalded cream. Stir to mix.
  
  Carefully melt both chocolates together in a double boiler over hot
  water. Remove from heat.
  
  With a whisk, beat butter into chocolate until smooth.
  
  Vigorously beat cream/coffee mixture into chocolate/butter mixture
  until light and fluffy.
  
  Chill until firm, approximately 2-4 hours.
  
  Scrape spoon or melon-ball cutter across surface of mixture; quickly
  press with fingertips into 1-inch balls. Freeze well wrapped in
  plastic.
  
  Suggested Decoration: Dip this truffle in melted white or milk
  chocoalte and dust with cocoa while chocolate is still wet.
  
  Yield: 40 - 45 Truffles