Mocha Truffles
Source of Recipe
CD Kitchen
List of Ingredients
1/4 cup heavy cream
1/4 cup granulated sugar
1 tbsp butter
1 1/2 tsp espresso powder
1 large egg yolk
6 oz semisweet chocolate, coarsely chopped
1/2 tsp vanilla extract
1/2 cup whole almonds, with or without their skin
3 tbsp confectioner's sugar
Recipe
In a small saucepan, over low heat, combine the cream, 2 tablespoons of the
granulated sugar, the butter and the espresso powder. Cook, stirring
occasionally until the sugar and butter have melted, about 2 minutes
In a small bowl, whisk together the remaining 2 tablespoons of granulated
sugar and the egg yolk until well combined. Whisk in the cream mixture and
then pour the mixture back into the saucepan. Cook, whisking constantly
until the mixture just simmers. Stir in the chocolate and remove from the
heat. Cover and let stand 5 minutes or until the chocolate has melted .
Uncover and stir in the vanilla. Cool to room temperature, cover and
refrigerate. Chill until firm and set, at least 4 hours.
In a food processor, grind the almonds with the confectioners' sugar until
coarsely ground. Transfer the almond mixture to a shallow plate or a sheet
of waxed paper. With a teaspoon, spoon out the chocolate and with your hands
roll the chocolate into rough rounds. Dip them in the almonds and pat the
almonds onto the chocolate. Return to the refrigerator until ready to serve.
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