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Mocha Truffles




Source of Recipe


Internet


Recipe Introduction


The coffee-infused cream in the incredibly smooth filling of these truffles takes the sweet edge off the milk chocolate and adds a marvelously pronounced coffee taste. The casing of milk chocolate flecked with tiny bits of espresso-grind coffee sets off the filling without dominating it.



List of Ingredients




YIELD : About 30 Truffles

Truffles

1 teaspoon ground coffee (regular grind)
1/4 cup heavy cream
6 ounces milk chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon brewed coffee
1 teaspoon pure vanilla extract
Unsweetened cocoa powder, for dusting hands

Coating
9 ounces milk chocolate, finely chopped
2 teaspoons ground coffee (regular grind)
Whole coffee beans (optional)


Recipe



1. Make the truffles: Microwave method: Add the ground coffee to the cream in a microwave-safe small bowl and microwave on high for 45 seconds.

Stovetop method: Place the ground coffee and the cream in a small saucepan and heat just until bubbles begin to form on the surface of the cream; remove from the heat.

2. Let stand for 30 minutes.

3. Microwave method: Combine the chopped milk chocolate and the butter in a microwave-safe medium bowl. Heat on high power for 1 minute and 30 seconds. Remove from the microwave and stir. If the chocolate is still fairly solid, heat for another 30 seconds. Stir the mixture until smooth. If there still seem to be several unmelted pieces of chocolate, heat again for about 20 seconds, and then stir.

Stovetop method: Combine the milk chocolate and the butter in the top of a double boiler. Bring the water in the bottom to a simmer. Stir the chocolate mixture occasionally. As the chocolate begins to melt, stir more frequently until the mixture is smooth. Remove from the heat.

4. Add the coffee-cream mixture, brewed coffee and vanilla and stir until smooth.

5. Cover and refrigerate overnight. Alternatively, freeze for 2 hours. (The mixture may be prepared in advance to this point and frozen for up to 3 months.) When you are ready to form the trufffles after a long freezing, place in the refrigerator overnight; otherwise, the mixture will be too firm to form into balls.

6. Line a baking sheet with wax paper. Scoop the truffle mixture into rounded teaspoonfuls and drop the mounds onto the paper. Dust your hands with cocoa and roll the mounds into smooth balls. Place in the freezer for at least 1 hour or overnight.

7. Make the coating: Microwave method: Place the chopped chocolate in a microwave-safe medium bowl and heat on high for 1 minute. Stir until smooth. If the chocolate is still fairly solid, heat for another 30 seconds. Stir the mixture until smooth. If there still seem to be several unmelted pieces of chocolate, heat again for about 20 seconds, and then stir. Be careful, as the chocolate should not get too hot.

Stovetop method: Place two-thirds of the chopped chocolate in the top of a double boiler. Bring the water in the bottom to a simmer. Stir occasionally. As the chocolate begins to melt, stir in some pieces of the remaining chocolate. Do not let the melting chocolate get too hot. When most of the chocolate is melted but some lumps remain, turn off the heat and add the remaining chocolate; stir the mixture until smooth.

8. Stir in the ground coffee.

9. Coat the truffles: Remove the truffles from the freezer. Drop a truffle into the chocolate coating. Using 2 forks, roll it around to coat it thoroughly, then lift, letting the excess chocolate drip off. Return it to the baking sheet. If desired, top with a whole coffee bean. Repeat with the remaining truffles.

10. Let the truffles set in the freezer for about 1 hour. Refrigerate in an airtight container for up to 2 weeks or freeze for up to 6 months. Remove them from the freezer about 20 minutes before serving.