Wednesday, February 29, 2012

the happygirl guide to espresso chocolate truffles (recipe)





Last Saturday night L. and I were strolling in Seattle's Queen Anne district after a lovely dinner at one of those little white Christmas light / white tablecloth restaurants and we stopped for a cup of hot chocolate from Chocopolis.  It was such a delicious chocolate moment that I wanted to try my own chocolate treat for L. I  decided on espresso truffles. They're fairly easy to make but they look like they came from a chocolate shop.



Espresso Chocolate Truffles
(makes 24)
Ingredients
10 ounces of chocolate chips (recommended: Ghirardelli 60% Cacoa Bittersweet chips)
1 tablespoon unsalted butter
1/2 cup whipping cream
2 tablespoons instant ground espresso  (Medaglia D'Oro can be found in most supermarkets)
1/2 cup unsweetened cocoa (Recommended: Trader Joe's or Ghirardelli)
24 paper candy wrappers (available at most party supply stores)

Preparation
Add the chocolate and butter to a large glass bowl over a rolling pot of water. Stir to combine chocolate and butter until it looks smooth and glossy. Turn the heat to low. (You can also heat the mixture directly in a pot but be careful not to singe the chocolate.)

Heat the whipping cream in a pan over low to medium heat stirring often. Do not let it boil. Once the whipping cream is warm, add the instant espresso.

When combined, slowly add the cream/coffee mixture to the chocolate/butter until the mixture is combined. This is a ganache.

Pour the ganache into a glass or metal pan (8 by 8 works well) and freeze for one hour.

While the ganache is chilling, set up 24 paper candy wrappers and the unsweetened cocoa in a shallow bowl. (Candy wrappers aren't necessary but it's a nice touch.)

Removed ganache from freezer. It should be hard to the touch with a little resistance. After washing your hands in cold water (this helps with the next part) pat hands with cocoa powder. Using a teaspoon (the compact kind from a measuring spoon set is perfect) scoop a ball of ganache. Roll the ball of ganache quickly in your hands to form a ball. You'll want to do this as quickly as possible because the heat from your hands will begin melting the chocolate. The cocoa powder on your hands will help you roll the balls without them sticking to your palms. The ball should be about 1 inch in size. Roll the ball in the cocoa powder until the whole truffle is covered in cocoa powder. Set each one in the candy wrapper. Repeat with the rest of the ganache.

You've made truffles! Store them in a closed container in a cool place. They will keep for up to 2 weeks.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

 
09 10

design + development by kiki and co