ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 18 to 24 truffles
Number Of Ingredients 7
Steps:
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)
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.
ESPRESSO TRUFFLES
chocolate, coffee and cream a girls best friend. this recipe is easy and extremely wonderful melt in your mouth for christmas or thanksgiving as a light desert or anytime. i found this recipe in a chatlain's magazine years ago, but i do like the white chocolate i added, makes for a nicer presentation.
Provided by lisa simon
Categories Candy
Time 25m
Yield 30-50 balls, 8 serving(s)
Number Of Ingredients 7
Steps:
- in a microwave safe bowl add cream, corn syrup, butter and coffee.
- microwave on med-high till hot but not boiling.
- add chocolate and stir till melted.
- once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
- make small balls (bite size) with your hands using icing sugar so they don't melt.
- then roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
- keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.
Nutrition Facts : Calories 241.7, Fat 23.2, SaturatedFat 14.4, Cholesterol 28, Sodium 33.2, Carbohydrate 14.7, Fiber 4.7, Sugar 4.6, Protein 4.1
ESPRESSO TRUFFLES
Make and share this Espresso Truffles recipe from Food.com.
Provided by Boo Chef in West Te
Categories Candy
Time 40m
Yield 24 PIECES, 24 serving(s)
Number Of Ingredients 6
Steps:
- IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.
- IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.
- WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.
- ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.
- IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.
- DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.
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