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Valentine's Day White Chocolate-Coffee T




Source of Recipe


Marla


List of Ingredients




Valentine's Day White Chocolate-Coffee Truffles

3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped

To make the truffles:
In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the
chocolate and whisk until completely melted. Whisk in the Kahlua. Refrigerate until
completely chilled and firm.



Recipe



With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate
until firm; roll into balls and refrigerate again for about 30 minutes.

To prepare the dipping chocolate:
In the top of a double boiler set over hot water, place the chocolate and oil. stir
until almost melted. Remove the top of the double boiler from the heat and stir
until the chocolate has completely melted. Continue to stir until the chocolate
has cooled and reaches a temperature of 90 degrees.

Prepare 2 baking sheets by lining with aluminum foil.

Dip each candy center in the melted chocolate, shake off the excess and place on
the baking sheet.

When you have dipped a row of candies, top each with a little of the chocolate-
covered coffee bean.

Before each dipping, stir the chocolate vigorously with your fingers.

If the centers become too soft, chill for about 30 minutes.

Let the candies set for about 2 hours before storing in refrigerator.

If the centers start to come through the bottoms of the chocolates, as often happens
with soft mixtures, dip the bottoms again in melted and cooled chocolate.