Coffee Chocolate Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Because these classic chocolates contain fresh cream they should be stored in the refrigerator and eaten within a few days .... the truffle mixture o should chill at least 4 hours so better to make a day ahead . Read more .......or start early ............ courtesy of chocolate and coffee bible............. Ingredients:
12 ounces- ( 350 g) plain semi-sweet chocolate |
5- tablespoon ( 75 ml) heavy cream |
2 -tablespoon ( 30 ml) coffee liqueur, such as tia maria, kahula, or toussaint |
4- ounces ( 115 g ) good quality white dessert chocolate |
4- ounces ( 115 g) good quality milk dessert chocolate |
Directions:
1. Melt 8 ounces of the plain chocolate ( semi sweet)in a bowl set over a pan of barely simmering water..
2. stir in the cream and liqueur, then chill the mixture in the refrigerator for 4 hours , until firm.
3. divide the mixture into 24 equal pieces and quickly roll each into a ball
4. chill for another 1 hour until they become firm again
5. melt the remaining plain, white and milk chocolate in separate bowls
6. using 2 forks carefully dip 8 of the truffles one at a time into the melted milk chocolate
7. repeat with the white and plain chocolate
8. place the truffles on a board covered with parchment or foil
9. leave to set before removing and placing in a serving dishwith paper cases.........
10. makes 24
11. Variations ....................
12. you can changes the flavors by adding one of the following below to the truffle mixture .......
13. ginger...stir in 1/4 cup finely chopped crystalized ( candied ) ginger
14. candied fruit;.......stir in 1/3- cup finely chopped candied fruit .
15. pistachio;.... stir in 1/4- cup chopped skinned pistachio nuts
16. hazelnut;..roll each ball of chilled truffle mixture around a whole skinned hazelnut
17. raisin..soak 1/4- cup raisins overnight in 1- tablespoon coffee liqueur....and stir into the trufle mixture .........
18. .....
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