Monday, April 9, 2012

Espresso Coffee Truffles

Let me just start by saying, Holy Mother of Goodness!! These little tasty treats are sinfully good with the perfect combination of espresso and dark chocolate.  I have to admit, my first batch didn't turn all! But the espresso chocolate "sauce" that I was left with made great dipping for strawberries and I was able to thoroughly enjoy every last bit if it.  For my second attempt, I decreased the fluids ever so slightly and it worked out very nicely...hence the additional 5 (ahem) couple of pounds when I stepped on the scale this week!  How great would these truffles be in a Mother's Day gift basket paired with a Creative travel Mug, some gourmet coffee, and some Biscotti!?! Mom's Mother's Day Gift....done and DONE!!


1 1/2 cups heavy cream
2 cups hot espresso coffee
29 ounces dark chocolate
Cocoa Powder, for coating


In a saucepan slowly bring the cream to a boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should become slightly lighter and shinier. Pour into a bowl and leave to cool for about 2 hours or until it has come down to room temperature.

Beat the mixture with an electric beater for about 1 minute or until it changes color.

Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthwise into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated.

The truffles can be kept for about 2 weeks. 

We would love to hear what you think of these Espresso Coffee Truffles!  Is there anything you would add?  Please tell us in the comment section below!


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