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Prep Time: Cook Time: Total Time:
Espresso Truffles
Center mixture:
1/2 cup heavy whipping cream
2 tbsps. unsalted butter
1 tbsp. light corn syrup
8 ozs. semisweet or bittersweet chocolate, melted
2 tbsps. instant espresso coffee
1/2 tsp. ground cinnamon
1 tbsp. dark rum
Coating:
12 oz semisweet or bittersweet chocolate
2 cups confectioners' sugar
2 cookie sheets lined with parchment or foil, plus a small roasting pan for the confectioners sugar
Combine cream, butter and corn syrup in a nonreactive pan and bring to a simmer over low heat. Remove from heat and allow to cool 5 minutes.
Add cream mixture to chocolate and whisk smooth. Mix together espresso with cinnamon and rum and whisk in.
Cool center mixture 2 to 3 hours at room temperature, until it reaches about 80 degrees.
Use an electric mixer on medium speed to whip the mixture about a minute, until it lightens in color. Spoon into pastry bag fitted with a 1/2 inch plain tube. Pipe 1/2 inch balls onto a pan covered with parchment or wax paper. Chill the center for at least an hour.
To coat the truffles, melt the chocolate, temper it, or allow it to cool to about 90 degrees.
Coat by placing the truffle center, right side up, on the surface of the tempered chocolate. Use a dipping fork to press the top of the center gently to submerge it in the chocolate. Slide fork under the flat side of truffle in the chocolate. Gently lift upward until the fork and bottom of truffle come to the top surface of the chocolate. Shake fork gently to drain excess.
Roll truffle in confectioners' sugar. Roll finished truffles in a strainer over a piece of wax paper to remove excess sugar. Store truffles in a tin or plastic container with a tight-fitting cover at a cool room temperature for up to a week.
Yields 35 to 50 truffles, depending on size.
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Espresso Truffles
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Category: Recipes
Prep Time: Cook Time: Total Time:
Espresso Truffles
Center mixture:
1/2 cup heavy whipping cream
2 tbsps. unsalted butter
1 tbsp. light corn syrup
8 ozs. semisweet or bittersweet chocolate, melted
2 tbsps. instant espresso coffee
1/2 tsp. ground cinnamon
1 tbsp. dark rum
Coating:
12 oz semisweet or bittersweet chocolate
2 cups confectioners' sugar
2 cookie sheets lined with parchment or foil, plus a small roasting pan for the confectioners sugar
Combine cream, butter and corn syrup in a nonreactive pan and bring to a simmer over low heat. Remove from heat and allow to cool 5 minutes.
Add cream mixture to chocolate and whisk smooth. Mix together espresso with cinnamon and rum and whisk in.
Cool center mixture 2 to 3 hours at room temperature, until it reaches about 80 degrees.
Use an electric mixer on medium speed to whip the mixture about a minute, until it lightens in color. Spoon into pastry bag fitted with a 1/2 inch plain tube. Pipe 1/2 inch balls onto a pan covered with parchment or wax paper. Chill the center for at least an hour.
To coat the truffles, melt the chocolate, temper it, or allow it to cool to about 90 degrees.
Coat by placing the truffle center, right side up, on the surface of the tempered chocolate. Use a dipping fork to press the top of the center gently to submerge it in the chocolate. Slide fork under the flat side of truffle in the chocolate. Gently lift upward until the fork and bottom of truffle come to the top surface of the chocolate. Shake fork gently to drain excess.
Roll truffle in confectioners' sugar. Roll finished truffles in a strainer over a piece of wax paper to remove excess sugar. Store truffles in a tin or plastic container with a tight-fitting cover at a cool room temperature for up to a week.
Yields 35 to 50 truffles, depending on size.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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