Espresso Truffle Cups Recipes

ESPRESSO TRUFFLE CUPS

Steps:

• Place candy cups in mini muffin pans. In medium microwavable bowl, microwave baking chips and oil uncovered on High 1 minute; stir. Microwave in 30-second intervals, stirring after each, until melted and smooth.
• Spoon 1 teaspoon melted mixture in each candy cup. (There will be mixture left over; set aside for later use.) With back of small spoon, spread mixture in bottoms and most of the way up sides of cups. (If mixture is too liquid, cool for a few minutes so it will coat the cups.) Let stand until completely set.
• Meanwhile, in small microwavable bowl, mix cream and espresso powder. Microwave uncovered on High 20 seconds or until cream is very hot; stir to combine. Stir in chocolate chips until melted. If necessary, microwave 15 seconds longer until mixture can be stirred smooth. Refrigerate 10 minutes to cool slightly.
• When candy cups are set and espresso mixture is cooled, microwave remaining white mixture 30 seconds or just until melted but not warm. Spoon espresso mixture into small resealable food-storage plastic bag; cut 1/4 inch from one bottom corner of bag. Pipe about 1 teaspoon mixture into each candy cup. Spoon enough melted white mixture over to cover. Top each with chocolate-covered coffee bean. Sprinkle with cocoa. Let stand until set, about 30 minutes.

ESPRESSO CHOCOLATE TRUFFLES WITH TOFFEE

Steps:

• Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
• Whisk in the vanilla extract, then the espresso. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
• Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in crushed toffee bars. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)

MILK CHOCOLATE-ESPRESSO TRUFFLES

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.

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.

MOCHA GANACHE TRUFFLE CUPS

Steps:

• Place the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove from the heat, take 1 tablespoon of hot cream and dissolve the espresso powder in it, then blend it back into the rest of the cream. Pour the hot cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the mixture, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
• Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the ganache mixture. Pipe the mixture into 1-inch foil candy cups up to the top edge. Place a mocha bean on top of each cup. Chill the truffle cups in the refrigerator until they are set (1 hour).
• In a tightly covered container wrapped in several layers of aluminum foil, the truffle cups will keep for 1 month in the refrigerator or 2 months in the freezer. The truffle cups are best served at room temperature.
• Hazelnut Ganache Truffle Cups: Omit the espresso powder. After stirring together the chocolate and whipping cream, stir in 2/3 cup toasted, skinned, finely ground hazelnuts. Rather than placing a mocha bean on top of each truffle cup, place a toasted, skinned, whole hazelnut, pointed end up on top.
• White Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 10 ounces white chocolate for the bittersweet chocolate.
• Milk Chocolate Hazelnut Ganache Truffle Cups: Follow the instructions for Hazelnut Ganache Truffle Cups above, and additionally substitute 9 ounces milk chocolate for the bittersweet chocolate.

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 TRUFFLES

Steps:

• IN A SMALL saucepan, combine cream and espresso powder, whisking well. Bring to a simmer over low heat.
• IN A MEDIUM combine 8 1/2 ounces bittersweet chocolate and 2 ounces semi-sweet. Pour hot cream over chocolate, stirring until melted.Let chocolate cool.
• WHEN CHOCOLATE is cool but not set whip with wooden spoon until lighter in texture and color.
• ROLL tablespoonfuls of chocolate mixture between your palms to form balls Place on parchment paper and refrigerate to harden.
• IN A SMALL MICROWAVEABLE BOWL combine remaining 6 ounces of bittersweet and 3 ounces semi-sweet chocolate. Melt in a microwave on medium for 30 second intervals until melted. Stir well.
• DIP hardened chocolate pieces in melted chocolate, covering well. Place on parchment paper. When chocolate coating begins to set dust with cocoa powder and sprinkle sugar on top.