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Monday, August 12, 2013

Dark Chocolate Coffee Truffles

 
Dark Chocolate Coffee Truffles
by Marie Porter (from Whole Latte Love)

Truffle Ganache

12 oz Hershey Special Dark chips ...

3/4 cup heavy whipping cream
1/4 cup good quality coffee beans*
3 tbsp butter
2 tbsp sugar
Stuff to Roll Them In **

Ground coffee
Cocoa (optional)
Chocolate chips (optional)
Powdered sugar (optional)
Place chocolate chips into a glass mixing bowl, and set aside.
On stove top, bring heavy whipping cream, coffee beans, and butter to a light simmer. Remove from heat, allow to steep for 10 minutes. Once steeping time is complete, bring to just a simmer again.

Strain hot cream mixture into bowl of chocolate chips, discarding coffee beans. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. Then, roll them in your chosen “stuff”, and enjoy!

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