Chocolate Coffee Truffles Recipes

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.

CHOCOLATE COFFEE TRUFFLES

Steps:

• Melt copha.
• Crush biscuits finely and place in bowl with cocoa, coffee powder and icing sugar.
• Mix in condensed milk and vanilla essence.
• Add copha and stir quickly before mixture sets.
• if too hot or wet - allow mixture to cool in the fridge before rolling into walnut size truffles and rolling in vermicelli.

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

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 TRUFFLE POTS

Steps:

• Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
• To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

COFFEE-SPICE WHITE CHOCOLATE TRUFFLES

Steps:

• Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
• Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
• Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.