Coffee Powder Truffles Recipes

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

MOCHA TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
• Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
• Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.

BASIC TRUFFLES

Steps:

• In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

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.

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.

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.

CHOCOLATE TRUFFLES

Steps:

• For ganache, break chocolate into small pieces in a large aluminum bowl.
• Bring cream slowly to a light boil in a small saucepan over low heat.
• Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
• Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
• Form even round balls and place on waxed paper, slightly flattening bottom.
• For coating, melt the chocolate in a double-boiler. If you don't have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
• Sift together cocoa powder and icing sugar.
• Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly.
• When chocolate is hardened enough so that it doesn't rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
• Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
• White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
• Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
• Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
• Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
• Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
• Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
• Coffee Truffles: Roll in coffee powder instead of cocoa.