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Category: Candy
Prep Time: Cook Time: Total Time:
Truffles:
8 ounces bittersweet chocolate
16 ounces semisweet chocolate
1 cup heavy cream
1/2 cup Dunkin’ Donuts Original Blend, brewed strong
3 tbsp butter
Coating:
1/4 cup cocoa
1 tbsp coffee, finely-ground
NOTE: You can also add chocolate sprinkles or espresso powder to the coating
Line a 9 inch square baking pan with waxed or parchment paper. Do not use foil or plastic wrap as it will taint the flavor of the truffles.
Prepare the brewed coffee and keep it warm.
Pour in water in the bottom part of a double boiler and bring the water to a boil. In the top part, place both the chocolates and heat until it melts.
In a separate, small pot, heat the heavy cream to a boil then slowly pour it into the melted chocolate. Add in the brewed coffee then add the butter. Stir this mixture with a wooden spoon until it is smooth and thick and ready to pour into the baking pan. Allow to cool, then refrigerate until firm, about three hours. Place a cookie sheet in the freezer for at least 15-30 minutes.
In a bowl or deep pan, sift together the cocoa and the finely-ground coffee then set aside.
To finish the truffles, remove the chocolate from the refrigerator and turn it onto the cold cookie sheet. Cut the chocolate into small one-inch squares and then roll them very quickly into balls in your hand. (Do it quickly before the heat of your hands melt the chocolate.) You can skip the rolling part and keep the truffles in a small square shape.
Coat them in the cocoa-coffee mixture and wrap each truffle in a candy wrapper. Plan for three to four truffles for each guest. YIELD: 6 dozen (72) truffles, about. Recipe easily doubles.
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CHOCOLATE-COFFEE TRUFFLES
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Category: Candy
Prep Time: Cook Time: Total Time:
Truffles:
8 ounces bittersweet chocolate
16 ounces semisweet chocolate
1 cup heavy cream
1/2 cup Dunkin’ Donuts Original Blend, brewed strong
3 tbsp butter
Coating:
1/4 cup cocoa
1 tbsp coffee, finely-ground
NOTE: You can also add chocolate sprinkles or espresso powder to the coating
Line a 9 inch square baking pan with waxed or parchment paper. Do not use foil or plastic wrap as it will taint the flavor of the truffles.
Prepare the brewed coffee and keep it warm.
Pour in water in the bottom part of a double boiler and bring the water to a boil. In the top part, place both the chocolates and heat until it melts.
In a separate, small pot, heat the heavy cream to a boil then slowly pour it into the melted chocolate. Add in the brewed coffee then add the butter. Stir this mixture with a wooden spoon until it is smooth and thick and ready to pour into the baking pan. Allow to cool, then refrigerate until firm, about three hours. Place a cookie sheet in the freezer for at least 15-30 minutes.
In a bowl or deep pan, sift together the cocoa and the finely-ground coffee then set aside.
To finish the truffles, remove the chocolate from the refrigerator and turn it onto the cold cookie sheet. Cut the chocolate into small one-inch squares and then roll them very quickly into balls in your hand. (Do it quickly before the heat of your hands melt the chocolate.) You can skip the rolling part and keep the truffles in a small square shape.
Coat them in the cocoa-coffee mixture and wrap each truffle in a candy wrapper. Plan for three to four truffles for each guest. YIELD: 6 dozen (72) truffles, about. Recipe easily doubles.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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