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Peterbrooke Expresso Truffles




Source of Recipe


Chef Robert


List of Ingredients




1/2 cup heavy cream
1 cup half and half cream
1 1/2 lbs Peterbrooke dark chocolate, finely chopped
1 stick unsalted butter
2 Tbsp instant espresso powder
1 cup unsweetened cocoa powder


Recipe



In a 2 quart glass bowl, combine all the cream. Heat in a microwave oven on High 3 to 4 minutes or until boiling. Whisk in choppped chocolate and butter until melted and smooth. (If necessary, return to microwave on High about a minute to melt butter and chocolate completely) Whisk in espresso powder. Refrigerate 5 to 6 hours or until mixture is firm enough to hold its shape.

With a small ice cream scoop or melon baller, scoop chilled mixture into 1 1/2 inch balls. Roll in cocoa to coat completely. Place on parchment paper or wax paper lined jelly roll pan. Refrigerate until firm, about 2 hours.

Can store in airtight container in refrigerator 2 weeks or in freezer for month.

To serve: put in individual candy cups on plate with doily.