Espresso Coffee Truffles Recipes
CHOCOLATE COFFEE TRUFFLES
These deliciously rich and creamy chocolate truffles are infused with coffee, and sealed in a smooth chocolate shell!
Provided by Marsha
Categories Candy & Snacks
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 212 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 truffle, Sodium 26 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
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- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicon spatula. *Do not let the temperature of the chocolate exceed 120°F.
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- Next, portion out 1 teaspoon of the truffle mixture. Roll into a ball and then roll into the sprinkles. Place on a large platter. Continue until all of the truffle mixture is used up.
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- In a small sauce pan, combine the espresso powder and cream with a whisk. Heat the cream and espresso together over high heat until it comes to a rolling simmer.
- Add the vanilla extract and butter and stir with a rubber spatula SLOWLY until all the chocolate has melted. NOTE: Make sure to scrape the bottom and sides of the bowl several times to ensure everything has been incorporated.
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- Pour the cream into a small saucepan, along with the coffee powder and cardamom pods. Heat over medium heat, stirring to dissolve the coffee powder. When the cream almost reaches the simmer, turn off the heat and let it steep for 10 minutes.
- Bring the cream back up to a simmer, then pour the hot cream over the chocolate and let it sit for 10 minutes.
- Stir the chocolate cream mixture to completely melt the chocolate. Keep stirring until you have a smooth glossy mixture. If there are still any lumps of chocolate, you can microwave the mix for about 10 seconds.
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- In a large pan, pour in the cream with the coffee grounds, bring the cream to the boil. While heating put the chocolate and Amarula Cream Liquor in a glass bowl.
- Once the cream has come to the boil, take off the heat and leave for 5 minutes for the coffee to infuse. Strain through a fine sieve over the chocolate. Mix until you have a smooth ganache and the chocolate has melted through. Allow to cool at room temperature, cover with cling film. Leave to set. If you put the mixture in the fridge, then it will become too hard to roll.
- I use food-grade disposable gloves to roll the truffles, means you won’t be covering the whole kitchen in chocolate prints.
- Cover a work surface with parchment paper, using teaspoons of the mixture, roll the ganache into even balls. Repeat until all the mixture is rolled.
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- Make the filling:Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl. As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny. Whisk in the coffee.
- Form the truffles:Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft).
- Make the coating:Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
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- In a double boiler (or a makeshift double boiler) over very low heat, melt together the semisweet chocolate, milk chocolate and Irish cream. Once most of the chocolate is melted, turn off the heat and add in the espresso and a pinch of salt. Stir until all the chocolate chips are melted and espresso is incorporated.
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- MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
- As the chocolate melts, slowly whisk the mixture together until smooth. Then gradually add the remaining cream until it's completely incorporated and the ganache is thick and shiny. Whisk in the coffee.
- FORM THE TRUFFLES: Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
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