Espresso Truffle Cream Frosting Recipes

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.

ESPRESSO TRUFFLE CREAM FROSTING

Steps:

• Place cream, corn syrup and butter in a microwave safe bowl and microwave on med-high until hot but not boiling--about 1 minute.
• Stir in espresso and the chocolate and stir until melted.
• When cool to the touch, use a mixer and mix on medium, scraping down the bowl often, until the color lightens.
• Frost your cake immediately since this frosting sets up quickly; if needed, you can mix in more cream, a teaspoon at a time for an easier spreading consistency.
• Keep the cake refrigerated or frozen until ready to serve.

ESPRESSO FROSTING

Steps:

• Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL.
• Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable.
• You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.