Every once in a while I get a real craving for something decadent. Something rich and creamy. Something that brings quilt once you eat it, or not. The only thing that fits those requirements for me is chocolate. These Chocolate Espresso Truffles are the perfect treat to sooth those cravings.
These truffles are dipped in chocolate, which gives them a slight crunch when you bite into them. Then you reach the rich creamy center, perfect. They’re enough to make any chocolate lover happy.
The best part is they are so easy to make. The hardest part is having the will power to not eat them all.
It all starts with some good bittersweet chocolate. Chop you chocolate into small pieces and place into a small heat proof bowl and set aside. Cut your butter into very small pieces and set aside.
In a small sauce pan over medium heat bring heavy cream to a boil. Once cream comes to a boil, remove pot from heat and sprinkle espresso powder over hot cream and whisk in until completely combined.
Pour the hot espresso cream over chocolate pieces and allow it to sit for two minutes without touching it. After the two minutes whisk until smooth.
Once your chocolate is smooth, stir in the butter and whisk vigorously until the mixture becomes shiny. Bring to room temperature, then cover and chill for two hour.
After the chocolate is chilled, it will become more solid. Scoop out a small amount of chocolate mixture using a small ice cream scoop. Roll the chocolate quickly between your hand to form a round ball. Place truffles on a cookie sheet coated with parchment paper. Place back in the refrigerator once again.
In the mean time melt the additional chocolate in a double boiler. Remove truffles from refrigerator and dip in chocolate. Place dipped truffles back on baking sheet and top with chocolate covered coffee bean. Return to refrigerator to set up. Then enjoy.😋
Chocolate Espresso Truffles
Ingredients:
- 1 1/4 Cups chopped bittersweet chocolate
- 3/4 Cup heavy whipping cream
- 1 1/2 Teaspoons espresso powder
- 1 Tablespoon butter cut into tiny pieces.
- I Cup chopped bittersweet chocolate
- 1 Tablespoon coconut oil
- Chocolate covered coffee beans for decoration
Instructions:
- Place chopped chocolate in a small heat proof bowl and set aside.
- In a small sauce pan over medium heat bring the heavy cream to a boil. Once it starts to boil, remove from heat and sprinkle in espresso powder and whisk to combine.
- Pour hot cream over chopped chocolate and allow the mixture to sit without touching for two minutes. After two minutes whisk until smooth.
- Stir in the butter and whisk vigorously until shiny. Bring to room temperature then cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.
- Scoop out the chocolate mixture using a small ice cream scoop. Roll chocolate in hands and place on a cookie sheet lined with parchment paper, and chill for at least 30 minutes.
- Meanwhile place the additional chocolate in the bowl of a double boiler with coconut oil and melt. Remove truffles from the refrigerator and dip each truffle into the melted chocolate and place back on cookie sheet. Top each truffle with a chelate covered coffee bean and return to the refrigerator to cool for at least an hour.
- Enjoy!
