Espresso Chocolate Truffles With Toffee Recipes

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ESPRESSO COFFEE TRUFFLES



Espresso Coffee Truffles image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 80 truffles

Number Of Ingredients 4

1 1/2 cups single cream
1/2 cup hot espresso coffee
29 ounces dark chocolate (recommended: cacao content of 70 percent or more)
Cocoa Powder, for coating

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.

MILK CHOCOLATE-ESPRESSO TRUFFLES



Milk Chocolate-Espresso Truffles image

Categories     Candy     Chocolate     Dairy     Dessert     Christmas     Edible Gift     Bon Appétit

Yield Makes about 40

Number Of Ingredients 5

1 pound milk chocolate, finely chopped
1/2 cup whipping cream
2 teaspoons instant espresso powder or instant coffee powder
2 tablespoons Kahlúa
1 cup (about) unsweetened cocoa powder

Steps:

  • Stir first 3 ingredients in top of double boiler set over simmering water until smooth. Remove from over water. Whisk in Kahlúa. Cool 15 minutes. Freeze until firm, about 2 hours.
  • Line baking sheet with foil. Place cocoa powder on plate. Scoop chocolate mixture by very generously mounded teaspoonfuls onto prepared sheet, forming 1-inch mounds. Dust hands with cocoa powder; roll mounds between palms, forming smooth balls, then roll in cocoa powder to coat lightly. Return to sheet. Cover with foil; chill truffles until firm, at least 2 hours. (Can be made ahead. Chill in covered container up to 1 week or freeze up to 1 month.) Let stand at room temperature until slightly softened before serving.

CHOCOLATE ESPRESSO SAMBUCA TRUFFLES



Chocolate Espresso Sambuca Truffles image

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Pernod     Winter     Gourmet

Yield Makes about 50 truffles

Number Of Ingredients 6

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/4 cup heavy cream
1 tablespoon instant espresso powder dissolved in 1 tablespoon boiling water
2 tablespoons Sambuca or other anise liqueur
about 1 cup unsweetened cocoa powder for coating truffles

Steps:

  • In a double boiler or in a metal bowl set over a pan of barely simmering water melt chocolate and butter with cream and espresso, stirring until smooth. Remove top of double boiler or bowl from heat and stir in liqueur. Cool mixture and chill, covered, at least 3 hours, or until firm.
  • Form rounded teaspoons of mixture into balls and roll balls in cocoa powder, coating them. Truffles keep, layered between sheets of wax paper and chilled, in airtight containers 2 weeks.

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