directions:​

• Coat 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside...

• Put chocolate and butter into medium heatproof bowl set over pan of simmering water; stir until chocolate and butter have melted. Remove from heat...

• In separate saucepan, bring cream, honey, and brown sugar to boil over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth...
  Whisk in yolks, whiskey, very strong coffee, and salt.

• Pour into prepared pan.
  Cover with plastic wrap, pressing directly on surface to prevent a skin from forming...

• Refrigerate until firm enough to roll into balls, about 4 hours (or more)... 

• Using a 1-inch ice cream scoop, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes...

• Put cocoa powder into shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder, cocoa nibs or crushed chocolate covered espresso beans to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).

25 of January every year we celebrate National Irish Coffee Day. I love that... (well, I am coffee person :):):)

Since I love alcohol infused truffles, I'm posting a recipe for Irish Coffee Truffles. They are delicious, easy to make, recipe is pretty much no fail, and that's what I like!

Irish Coffee is a very San Francisco drink invented in 1952 at The Buena Vista Cafe. The recipe was a collaborative effort between Jack Koeppler, the Buena Vista’s owner, and Stanton Delaplane, a well-known international travel writer and San Francisco Chronicle columnist. Irish Coffee at the Buena Vista is still made the same way.