Espresso Chocolate Truffel |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
Get ready for a strong coffee attack!! Ingredients:
truffle mixture |
220g plain chocolate chopped |
300ml heavy cream |
2 tbsp ground espresso beans |
Directions:
1. Place the chopped chocolate into a medium heatproof bowl, set aside.
2. In small heavy-based saucepan, bring the cream and espresso to a boil, carefully stirring until the cream has just boiled.
3. Pour over the bowl of chocolate and let stand for two minutes.
4. Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth
5. Allow to cool to room temperature, about 1 to 2 hours. Refrigerate overnight.
6. Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or miss-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
7. Coatings:
8. Dark cocoa powder.
9. Ground hazelnuts, almonds or pecan.
10. Icing sugar.
|
|