Coffee Chocolate Truffles Recipes

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

CHOCOLATE COFFEE TRUFFLES

Steps:

• Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Stir in the butter and coffee granules until fully melted and combined.
• Cover the bowl tightly and refrigerate overnight or until the ganache is completely set.
• Line a large baking tray with parchment or wax paper.
• Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to roll, coat your hands in cocoa powder to make the process easier.
• Freeze the truffles for 30 minutes.
• Add the chocolate and coconut oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
• Dip each truffle into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.

ESPRESSO COFFEE TRUFFLES

Steps:

• In a saucepan slowly bring the cream to the 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 have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
• Beat the mixture with an electric whisk 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 lengthways 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.

COFFEE CHOCOLATE TRUFFLES RECIPE

Steps:

• To begin making Coffee Chocolate Truffles Recipe, take a saucepan and add the heavy cream and bring it to a boil on low heat.
• Once the heavy cream has come to a boil, add the Instant Coffee Powder and mix it well. Once coffee powder and heavy cream have combined well, turn off the flame.
• Break dark chocolate in small pieces in a heatproof bowl. Add the softened butter to this bowl.
• Pour the hot cream and coffee mixture to the chocolate and butter. Let it rest for one or two minutes. We will see that chocolate has started melting.
• Stir the mixture until it forms a smooth consistency
• Pour the mixture in a shallow dish,cover it with a cling wrap and keep it in fridge for an hour.
• After an hour take truffle mixture out of the fridge. Scoop out some mixture using a spoon and roll them with your palm, do it quickly as if you keep rolling them, they might start melting.
• Toss the truffle in cocoa powder and keep aside. Repeat the same process for the rest of the mixture.
• Once done keep the Truffle in the fridge until they feel firm.
• Serve these Coffee Chocolate Truffles as a dessert with your continental meal of Spinach Corn Pasta In Whole Wheat White Sauce, Garlic Bread With Herb Butter and Roasted Garlic Potato Soup