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 out...at 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!!

Ingredients:

1 1/2 cups heavy cream

2 cups hot espresso coffee

29 ounces dark chocolate

Cocoa Powder, for coating

Directions:

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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