Chocolate Espresso Truffles
These little pick-me-ups call for a coating of cocoa and espresso powder. Espresso powder is extremely fine-ground and usually carried in specialty stores and some supermarkets. Do not substitute regular instant coffee for the coating.
Serves: 60Hands-on: 1 hourTotal: 3 hoursDifficulty: Medium
- 2⁄3 cup cream
- 2⁄3 cup sugar
- 2 Tbsp. plus 1⁄2 cup espresso powder, divided
- 3 Tbsp. corn syrup
- 1 lb. good quality dark chocolate
- 1 tsp. vanilla extract
- 1 1⁄4 cups unsalted butter
- 1 lb. bittersweet chocolate
- 2⁄3 cup heavy cream
- 1 cup cocoa powder
- In a medium saucepan, bring cream and sugar to a boil, stirring constantly. Whisk in 2 tablespoons espresso powder and stir until dissolved. Whisk in corn syrup. Remove cream from heat. Finely chop chocolate and add to hot cream a small amount at a time, stirring until completely melted.
- Cool chocolate-coffee mixture completely. In a large bowl, cream softened butter with vanilla. Slowly whisk cooled chocolate-coffee into butter mixture until smooth and creamy.
- Using a spoon or a pastry bag, place dollops of chocolate- coffee mixture onto a parchment or waxed paper-lined baking sheet. Refrigerate until hardened, at least 1⁄4 hours.
- Chop bittersweet chocolate into small pieces. Combine with cream in a saucepan. Over low heat, melt chocolate into cream. Stir constantly until mixture is smooth and thick.
- Using wooden skewers, dip truffle centers into melted chocolate. Combine cocoa and remaining espresso powder. Roll dipped truffles into powder mixture and place on a baking sheet. Keep cool until ready to serve.