Fancy Coffee Cup Truffles |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 18 |
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These are a decadent special addition to add to your candy repertoir'. They are lovely to place into the bottom of a coffee cup for a friend's tea or luncheon or place them individually into a paper cup for service on a candy tray. Read more . They keep well in a sealed container. I've allowed 18 servings at approximately two per person. Enjoy! -Kn0x- Ingredients:
use the best chocolate you can find |
9 oz. bittersweet or semisweet chocolate broken into pieces |
2/3 c. heavy cream |
1/3 vanilla bean |
2 tbsp. unsalted butter |
pinch of cinnamon |
3 tbsp. unsweetened cocoa powder |
sm. pinch of salt |
1 c. confectioners' sugar, sifted |
Directions:
1. Line the inside of 8 x 4 inch loaf pan with wax paper.
2. In top of double boiler over gently simmering water, melt
3. chocolate, stir occasionally. Remove from heat, stir until
4. smooth. Set aside.
5. STIR CHOCOLATE SMOOTHE...DO NOT BURN!!
6. (Alternatively, microwave chocolate in
7. medium glass or plastic bowl at medium power for 60
8. seconds, stirring between heatings well, until chocolate can be stirred smoothe.)
9. In small pan warm cream with the vanilla bean over low heat.
10. First place cream in a glass measuring cup, then split
11. vanilla bean, scrape it and add bean scrapings to cream.
12. Microwave full power 60 seconds. Remove from heat and
13. remove vanilla bean. Gradually stir in cream into the
14. melted chocolate until smooth. Add butter, cinnamon, cocoa
15. and salt. Stir until well mixed. Scrape mixture into
16. prepared pan and smooth top. Cover - refrigerate. (Truffles
17. can be prepared up to 3 days ahead.)
18. To unmold run a thin knife around edges. Cut chocolate
19. crosswise into 3/4 inch strips. DO NOT draw knife out by
20. pulling toward you, pull straight up after making cut,
21. holding down chocolate.
22. Cut into cubes, place on baking sheet lined with waxed
23. paper. (Can be frozen up to 1 week at this point.)
24. Place confectioners' sugar in a bag. Add frozen chocolate
25. cubes to bag in batches, shake. Place on small decorative
26. plate or sugar bowl. Serve with fresh coffee and pitcher of
27. warm milk.
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